Lemon Spaghettini with Olives and Anchovies

Liokareas Lemon Olive Oil brings the flavors forward with an easy-to-master spaghettini recipe with olives and anchovies. This is a great weeknight dinner you can just whip up, with a bit of zest from the lemon olive oil and extra flavor from the olives and anchovies. If you don’t have a supplier for lemon olive oil in your city, infusing your own olive oil is easy and fun and means you’ll be able to have it as an ingredient for a long time. 

What is Spaghettini? 

Spaghettini is Spaghetti’s little bambino cousin. People often confuse it with “angel hair,” which is a thinner spaghetti. Spaghettini is thicker than angel hair, but thinner than spaghetti. Picture the pasta spectrum like this: angel hair is the thinnest, spaghettini is thinner, spaghetti is the middle, and spaghettoni is the thickest, an O.G. spaghetti that can hold the maximum amount of sauce, if you will. Bucatini is then thicker than all three and the best for red sauces. Spaghettini is better with olive oil drizzle and seafood because of its lighter texture, as it appears in this recipe.

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a full plate of Lemon Spaghettini with Olives and Anchovies lying on a table

Lemon Spaghettini with Olives and Anchovies


  • Author: Keith Recker

Description

An easy-to-master Italian recipe.


Ingredients

Scale
  • 8 cloves of garlic, crushed and roughly chopped
  • ¼ cup Liokareas Lemon Olive Oil
  • 1 ½ cups whole Liokareas black olives, pitted and crushed with a heavy mug
  • 4 anchovy fillets
  • ½ cup fresh carrots peeled and thinly sliced
  • 1 tablespoons capers
  • ¼ teaspoon Greek oregano
  • 4 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon pepperoncino flakes
  • Salt and pepper to taste
  • 16 oz spaghettini pasta

Instructions

  1. In a large skillet, sauté the garlic in Liokareas lemon olive oil until tender but not brown. Add black olives, carrots, anchovies, and capers. Stir and sauté gently for 5 minutes. Let rest.
  2. Bring a large stockpot of water to a boil and season with salt until it tastes like seawater. Cook until not quite al dente.  Before draining, add ½ cup water to the skillet.
  3. Once pasta is drained, add it to the skillet with parsley, lemon zest and juice, pepper, and perhaps just a dash of extra salt. On high heat, Stir constantly until the pasta is al dente.
  4. Plate with a sprinkle of finely chopped parsley and enjoy!

Recipe by Keith Recker
Styling by Justin Matase
Photography by Dave Bryce

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