Green Olive Bucatini
Green Olive Bucatini
You don’t need to love olives to love this pasta dish. The Castelvetrano Olives are mild in flavor and almost buttery, they lend the perfect bit of saltiness to the dish. The pasta is bursting with flavor from the lemon zest, fresh herbs and pink peppercorns. There is also a bit of spice from the red chili flakes and garlic. I reccommend prepping all of the ingredients before hand to help make this recipe a breeze to put together. It’s delicious and satisfying on its own but feel free to add a plant protein in the form of sautéed vegan sausage or vegan chicken for a more substantial meal.
Serves 4-6
Ingredients
16 oz (454g) Bucatini or other long Pasta
1 cup (150g) Castelvetrano Olives pitted and chopped
1 cup (60g) finely grated Vegan Parmesan
1 1/2 cups (355ml) reserved Pasta Water
4-5 cloves of Garlic minced or pressed
Zest of a large Lemon (reserve some for garnish)
Juice of a Large Lemon
2 Tbsp (30ml) Oil
2 Tbsp (30g) Vegan Butter
pinch of Red Chili Flakes
1/3 cup (20g) fresh Parsley chopped
Pink Peppercorns crushed to taste
Salt & Pepper to taste
Note
You can sub Cerignola Olives and long pastas like spaghetti or linguine.
Pink Pepperrcorns are soft with a paper like skin so they tend to clog up traditional pepper grinders. Use a mortar and pestle or the side of a knife to crush them before using.
Directions
1. Boil the pasta in well salted water and cook according to package directions. Make sure to reserve 1 cup of the cooking water. Drain and set aside.
2. While the pasta is cooking, melt the vegan butter in the oil in a large pot on medium heat. Add in the red chili flakes and chopped olives and cook for a minute while stirring. Add in the garlic and cook for 1-2 minutes or until the garlic becomes fragrant.
3.Add in the lemon zest, lemon juice, pink peppercorns, season with salt & pepper to taste and mix well.
4.Add in about 1/2 of the grated parmesan, all of the pasta water and mix until combined. Add the cooked pasta to the pot and mix to incorporate with the sauce. Add the chopped parsley and remaining parmesan and allow everything to heat through before serving.
