Spaghetti with lemon and olives
4 servings
25 minutes
Spaghetti with lemon and olives is an elegant and refreshing dish of European cuisine that combines the subtle tartness of citrus with the rich flavor of olives and the aroma of garlic. The origins of this recipe trace back to Mediterranean tradition, where the freshness of ingredients plays a key role. The lightness of spaghetti, delicate olive oil, and nuts create a harmonious balance of textures, while parmesan adds a savory richness to the dish. It is an ideal choice for those seeking a simple yet exquisite meal—suitable for both a cozy dinner at home and special occasions. The dish pairs wonderfully with white wine or refreshing lemonade, enhancing its refined taste.
1
Bring the salted water to a boil. Meanwhile, place the nuts and oil in a small saucepan and heat over low heat. Chop the garlic, add it and the chili pepper to the saucepan, and continue heating until the nuts are lightly toasted.
- Pine nuts: 50 g
- Olive oil: 5 tablespoon
- Garlic: 5 clove
- Dried chili pepper: pinch
2
Grate the zest of two lemons, squeeze the juice from half a lemon. Chop the parsley. When the water in the pot boils, add the spaghetti and cook according to the package instructions.
- Lemon: 2 pieces
- Chopped parsley: to taste
- Spaghetti: 500 g
3
Drain the water from the spaghetti and transfer it to a plate. Pour garlic oil over it and mix with lemon zest and juice, olives, parsley, parmesan, adding salt and pepper to taste. Serve topped with parmesan.
- Spaghetti: 500 g
- Olive oil: 5 tablespoon
- Lemon: 2 pieces
- Pitted olives: 100 g
- Chopped parsley: to taste
- Grated Parmesan cheese: 5 tablespoon
