Pasta with Garlic and Olives Recipe


12 oz. Pappardelle Pasta or other wide noodle

Sea Salt

1/4 cup Rice Bran Oil

Good quality extra-virgin olive oil, plus more for drizzling

8 hard-neck garlic cloves (smashed)

1 cup parsley (finely chopped)

1 cup Green Cerignola or Picholine olives (pitted and quartered, if large)

1/4 tsp. Red Pepper Flakes (crushed)

3 Tbsp. unsalted butter (cut into pieces)

1 cup basil leaves

2 tsp fresh lemon juice


Pasta with Garlic and Olives Recipe

Yield 4 servings

We recommend having all the ingredients ready to go. Especially the pitting and quartering of the olives, because you don’t want to overcook the pasta while you're waiting for the sauce to come together.

1. Cook pasta in a large pot of boiling salted water (as salty as the sea!) stirring occasionally until very al dente - about 2 minutes less than package directions.

2. While the pasta is cooking, heat 1/4 cup Rice Bran Oil in a large Dutch oven or other heavy pot over medium heat.

3. Add garlic and sauté until golden and soft, stirring often and pressing down on cloves so they make contact with botton of pot. About 5 minutes.

4. Add parsley and cook, stirring occasionally, until parsley releases some liquid and darkens slightly in color, about 5 minutes.

5. Toss in olives and red pepper flakes and cook another minute or so to let the flavors meld.

6. Use tongs to transfer pasta to pot with sauce and add butter and 1/2 cup of pasta cooking liquid. Continue to heat over medium heat, tossing and adding pasta liquid as needed, until each strand of pasta is coated with the sauce, and the pasta is nicely al dente. About 4 minutes.

7. Remove pasta from heat and toss in basil, lemon zest, and lemon juice.

8. Taste and season with salt. Divide among bowls, drizzle with favorite olive oil and serve Immediately.