Oreccheitte in Lemon and Olive Oil

Oreccheitte in Lemon and Olive Oil

When you fry with olive oil, it’s not necessary to go for the best, A+, top-notch stuff. It couldn’t hurt, certainly, but do you really want to be shelling out $20 a bottle in order to maintain that level of quality? Besides, much of the big flavors of fried dishes often cover up the subtleties of the olive oil.

But there are instances when you do want to splurge on a premier brand of olive oil. Specifically when the flavor of the olive oil is meant to be present and distinctive.

This dish is a primary example of when you need good olive oil. The flavor of the oil is to be complimented by the lemon, as well as stand out on its own.

My point here is to let you know that there are times and places to purchase really good olive oils. If you make this recipe, this would be one of those time.

Besides, this recipe is pretty damn easy.

  • 1 16 oz box of Orecchiette pasta
  • 1/3 cup lemon juice
  • 1/2 cup Extra Virgin Olive Oil
  • 2 large garlic cloves minced
  • 1 cup Kalamata Olives, pitted and sliced
  • 1/8 cup capers
  • 2 tablespoons fresh chopped basil
  • Zest of 1 lemon
  • Salt and freshly coarse ground black pepper

Make the pasta according to the directions on the box or bag.

While the pasta is presumably boiling away, get out a large serving bowl (in which you will place previously mentioned pasta when all is said and done). In said bowl, whisk together lemon juice and the olive oil. Add the garlic, olives, capers, chopped basil and lemon zest. Mix together well. Salt and pepper to taste.

When pasta is done, drain well and pour into mixing bowl. Toss the pasta, ensuring each piece gets well coated with the lemon-oil mix. Plate and Serve.

Serves 6

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