Adapted from Bon Appetite, linguine with green olives and almonds.
I love to make meals with pantry items and was thrilled to find this recipe that allowed me to use the jar of green olives that has been sitting in my fridge for a while along with dry pasta, canned anchovies and other pantry ingredients. It’s a bit like pasta tossed with green tapenade and lemon zest, making for a savory, Mediterranean-style dinner which can follow a warm winter salad for a complete dinner.
1 tablespoon plus ½ cup olive oil
¼ cup toasted, ground almonds
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano
1 teaspoon finely grated lemon zest
12 ounces linguine or a gluten-free pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
1 cup pitted green olives with
Pimentos (or plain), finely minced
3 tablespoons drained capers
½ ounce Ricotta salata, finely grated (about ½ cup), plus more for serving (cheese cheese may be omitted for vegan or pareve meal-or served on the side)
2 tablespoons fresh lemon juice
Heat 1 Tbsp. oil in a medium skillet over medium and heat almonds, stirring, until toasted, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with lemon zest.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, oregano, olives and capers in a large bowl. Mix well; season sauce with salt and pepper.
Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid and olive oil as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
Serve pasta topped with toasted almonds and more Ricotta salata.