A super tasty, easy dish which can be on the table in 20 minutes. It is packed with flavour and ingredients you will probably have on hand and is likely to become a family favourite.
You could substitute other olives and nuts in this recipe and add fresh, chopped tomatoes, stirred through with the parmesan.
TIME: 20 minutes
¼ cup Cockatoo Grove Organic Australian Extra Virgin Olive Oil
½ tsp chili flakes (or to your taste)
200g green Sicillian olives, pits removed and roughly chopped
4 cloves garlic, crushed
100g (1 cup) roasted walnuts, roughly chopped
Zest & juice of 1 small lemon
Small bunch flat-leaf parsley, finely chopped
80g freshly grated parmesan
500g dry spaghetti
Salt & freshly cracked black pepper to taste
In a large frypan add the ¼ cup olive oil and chili flakes and turn onto medium heat.
Add the green olives and sauté for 1-2 minutes until warm and fragrant.
Turn the heat down to low and add the garlic and walnuts.
Sauté for 2-3 minutes.
Add the lemon zest and remove the pan from the heat.
Cook the spaghetti in salted water as per the packet instructions.
Reserve at least 1 cup of the pasta water.
Drain the spaghetti and add directly to the pan with the olive and walnut mixture.
Using tongs, toss the spaghetti and combine it with the walnut mixture.
Add about ¼ cup of the reserved pasta water, the lemon juice, and parsley, and toss to combine.
Add the parmesan and toss again to combine.
Add extra pasta water to loosen the sauce if required.
Taste for salt and add as required.
Serve topped with freshly cracked black pepper and an extra drizzle of Cockatoo Grove Organic Australian Extra Virgin Olive Oil.