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Tagliatelle Pasta with Olives
13 oz. Tagliatelle pasta
2 tbsp. Butter
1 tbsp. olive oil
1 cup Castelvetrano olives, pitted and chopped
4 garlic cloves, minced
Juice from 1 large lemon
1/4 cup fresh parsley, chopped
3 Tbsp. butter
Freshly ground black pepper
Shaved Parmesan cheese, for serving
Bring a large pot of salted water to a boil. Add the pasta and cook just before pasta is al dente, approx. 8-9 minutes. Heat the butter and olive oil in a large skillet over medium heat. Add the chopped olives and garlic to skillet and cook until softened and fragrant, about 5 mins. Remove from the heat and stir in the lemon juice.
Reserve 1/2 cup of the pasta water and then drain the pasta. Return the skillet to medium heat and add the pasta and the reserved pasta water. Simmer, tossing the pasta, until the pasta is al dente and the sauce thickens and is well mixed with the olives. Add the parsley and black pepper and toss to combine. Season with more pepper and salt as needed. Top with shaved Parmesan and serve!