This easy and delicious Green Olive Pasta is a lovely, comforting family dinner. With a robust, warm flavor and a little bit of lemony and tangy flavor, this one is a must make! Save it to Pinterest now so you can always find it.
Easy dishes that taste like they are restaurant quality are always my favorite. There’s something about a simple sauté of garlic, butter and olive oil that can always do it for me. In this recipe I’ve added green olives to the mix and the results are simply magic. My Green Olive Pasta recipe has a light briney flavor that is buttery, fresh and fulfilling. It was one of those perfect Sunday Pasta meals for us that took almost no time at all.
The correct olives to use
Let’s chat about the olives in this Green Olive Pasta recipe first. I use Colossal Castelvetrano olives. Mezzetta is the brand I use (this is not sponsored), and you should be able to find them easily at your grocery store. These olives are not like the tart and super briney green olives you may be thinking of. Castelvetrano olives have a light briney flavor that is balanced out with a butteriness and more nutty flavor. To me, they are closer to a mild caper in flavor profile versus and regular green olive. This is the only olive I suggest you use for this recipe as the others will be too tart in nature. Kevin doesn’t even like normal green olives, but he really enjoyed this pasta.
Other ingredients
In addition to the olives, the other ingredients in this recipe include a base made of a nice extra virgin olive oil, shallots, butter, garlic and lemon zest. After creating that savory butter base I add in the olives, some lemon juice, thyme, a little broth and pasta water. Then the Green Olive Pasta is topped off with parmesan cheese, basil and pancetta. It is really a simple, beautiful dish that can be made in less than 30 minutes.
Tips for making my Green Olive Pasta recipe
- Generally, I will suggest adding salt and pepper to a dish. However, due to the brine of the olives, the butter and the broth, I don’t feel like this needs a lot of additional salt. That said, please season to taste when you get your personal bowl of pasta.
- Use a good quality extra virgin olive oil for this recipe (and all recipes). It is especially important here because the extra virgin olive oil is utilized as more of a part of the olive sauce versus just sautéing the onions and garlic.
- When considering the pan to make my Green Olive Pasta recipe in, you need about a 15 inch braiser or large sauté pan. I always use my Le Creuset braiser for – well almost everything- and this is no exception. You can find the size I have {HERE}.
- If you have leftovers store them in an airtight container in the refrigerator for about three days. You can use the microwave to reheat the Green Olive Pasta but maybe add 1/2 tbsp of extra virgin olive oil again to help rehydrate it. You can also reheat this on the stove over low heat for about 5 minutes. Again, add a touch of olive oil for hydration.
Visit on our Social Channels!
- Instagram @sugarmaplefarmhouse
- Pinterest Pinterest Sugar Maple Farmhouse
- YouTube Sugar Maple Farmhouse
- Facebook Sugar Maple Farmhouse
- Tik Tok Sugar Maple Farmhouse
Thank you so much for stopping by today, friends! I hope you love my Green Olive Pasta recipe. You can find the full, printable recipe below. Happy Eating!
Green Olive Pasta recipe
Equipment
- 1 large sauté pan
- 1 large pot for boiling pasta
Ingredients
Ingredients for the olive mix
- 8 oz pancetta
- 3 tbsp extra virgin olive oil
- 1 medium sliced shallot
- 3 cloves grated garlic
- zest of 1 lemon
- 3 tbsp butter
- 2 cups Italian Castelvetrano green olives, pitted and sliced You should be able to find them pre-pitted.
- 2 tbsp fresh thyme leaves
- 2 tbsp lemon juice
- 1/4 cup chicken or vegetable broth
- 1/4 cup salty pasta water
- 1/2 cup chopped basil
- 1/2 cup parmesan cheese
- Additional fresh basil and thyme for serving
Ingredients for the pasta noodles
- large pot of water
- 16 oz long cut pasta
- 1/2 tsp coarse sea salt
Instructions
- Heat one large pot of water over medium heat with the 1/2 tsp sea salt. When it is boiling, add the noodles and cook per package directions.
- In a large sauté pan, add the pancetta and cook about 5 minutes until the fat has been rendered and the color turns dark red. Then remove and put on a plate with a paper towel to drain excess grease.
- Wipe out the sauté pan and turn the heat to low. Add the extra virgin olive oil and heat for 2 minutes. Then add the shallots, garlic and lemon zest, stirring continuously for about 3 minutes or until fragrant.
- Add int he butter and when it is melted, add in the olives, thyme, lemon juice and chicken broth. Simmer for 5-7 minutes.
- Add the pasta water and basil. Simmer for another 3 minutes.
- Turn off the heat. Toss with the cheese. Then add the pasta and toss. Serve with the pancetta on top and additional basil.
Leave a Reply