Name: Lemon Spaghettini with Olives and Anchovies
Ingredients: 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

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

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Instructions

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.
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.
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.
Plate with a sprinkle of finely chopped parsley and enjoy!