Pasta Olive Recipe

Boil water and cook pasta

Bring 4 quarts (about 4 L) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried spaghetti or linguine and cook according to package directions until just shy of al dente (about 1–2 minutes less than package time). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water in a heatproof measuring cup. Drain the pasta well and set aside briefly.

Infuse oil

While the pasta cooks, heat a large wide skillet over medium heat. Add 6 tablespoons extra-virgin olive oil. When the oil shimmers (about 1 minute), add 4 thinly sliced garlic cloves and 1 finely minced shallot. Sauté gently, stirring, until the garlic is fragrant and just turning pale golden (about 1–2 minutes). Do not let garlic burn.

Build savory base

Add 2 finely chopped anchovy fillets (if using) and 1 teaspoon crushed red pepper flakes to the pan. Stir and mash the anchovies into the oil with the back of a spoon until they dissolve (about 30–45 seconds).

Deglaze the pan with 1 tablespoon white wine or dry vermouth, scraping any browned bits from the bottom. Let the wine reduce by half (about 1 minute). Stir in 1 tablespoon fresh lemon juice and remove skillet from the heat briefly.

Add olives and capers

Return the skillet to low heat. Add 1 cup roughly chopped mixed pitted olives and 2 tablespoons drained capers. Stir to coat in the flavored oil and warm through for 1–2 minutes.

Add 1 tablespoon thinly sliced sun-dried tomatoes and stir. Let the mixture stay on low heat so the olives release some flavor without becoming oily-hot (about 1 minute).

Toss pasta with sauce

Add the drained pasta to the skillet with the olive mixture. Turn the heat to medium-low. Pour in 1/2 to 3/4 cup of the reserved pasta cooking water (start with 1/2 cup). Toss vigorously with tongs or two forks so the pasta is fully coated and the sauce becomes glossy. If it seems dry, add more reserved pasta water a few tablespoons at a time until you reach a silky consistency (use up to 1 cup total).

Finish with herbs and cheese

Remove the pan from heat. Stir in 1 cup finely chopped fresh parsley and 1/4 cup thinly sliced basil (if using). Add 1/2 cup freshly grated Pecorino Romano or Parmesan and toss to combine. Taste and season with freshly ground black pepper (about 1/2 tsp) and sea salt as needed (be cautious because olives, capers, and cheese are salty).

If the sauce needs extra gloss, whisk together 1 tablespoon extra-virgin olive oil and a few tablespoons of pasta water and toss into the pasta. Let the pasta rest for 1 minute to allow flavors to marry.

Serve immediately, sprinkled with a little extra grated cheese and a few chopped parsley leaves for garnish.