Blog Recipe Of The Week

Olive, Lemon And Parmasan Capellini

Lighten up your evening menu with this pasta dish from Spoon Fork Bacon. This recipe offers the perfect balance of nutty flavours from the parmesan as well as sharp olive and citrus flavours. A simple dish to make, this is great for week nights and if you have leftovers makes a great lunch tossed with green leaves and served with a citrus dressing. If pasta and olives are your thing, this is the pasta dish for you.


1 pound capellini pasta
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
1 1/4 cups pitted and chopped Castelvetrano olives
1 lemon, juiced
4 ounces grated Parmesan
salt and pepper to taste
2 ounces shaved Parmesan cheese
zest from 1 lemon


Bring a large pot of water to the boil and add a pinch of salt. Cook the pasta until al dente (about 5-7 minutes) drain, keeping about 1/2 a cup of the water and set aside.

Using a large skillet over a medium heat, melt the butter and oil and fry the shallots, garlic and olives for 2-3 minutes. Simmer with the lemon and left over a pasta water until 2/3 of the liquid has evaporated. Toss the mixture with the pasta and sprinkle with grated parmasan until well combined. Lightly season with salt and pepper to serve.