Ingredients
- 1 pkg Maurizio Casarecce (17.6 oz)
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, sliced
- 6 cloves Garlic, minced
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 Lemon, juiced & zest
- 1/4 cup Fresh Parsley, chopped
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1 cup Parmesan Cheese, grated
- 1 cup Pasta Water, reserved
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Bring a large pot of salted water to a boil and cook pasta until al dente, reserving pasta water before draining. In a large pan over medium heat, olive oil. Add olives, garlic and red pepper flakes and cook until fragrant, about two minutes. Add lemon juice, zest, parsley, salt, and pepper, stirring to combine. Add the drained pasta and toss until evenly coated, adding pasta water if needed. Finish with Parmesan and serve immediately. Serves 4.
