Arbequina Olive Bucatini

in

By chef Jo Lusted

Jo Lusted's Arbequina olive bucatini pasta recipe.

Serves 2

1/2 lb. bucatini pasta
1/4 cup Arbequina olive oil
2 shallots, thinly sliced
1/2 cup Arbequina olives
1/3 cup frozen sweet peas
2 tbsp preserved lemon, sliced
3 tbsp lemon juice
1/4 cup fresh cilantro and mint, chopped
1/4 cup toasted pine nuts
sea salt and freshly ground pepper, to taste
4 oz. pecorino cheese, shaved
6 oz. grilled chicken breast (optional)

  1. Boil pasta according to package instructions until al dente. Reserve 1/3 cup pasta cooking liquid.
  2. Warm olive oil in a saucepan over medium-high heat. Add shallots and cook for 1 minute to soften. Add olives, peas and preserved lemon and warm through, about 1 minute.
  3. Transfer pasta to a large mixing bowl. Add olive mixture, lemon juice, fresh herbs and pine nuts to bowl and season with salt and pepper to taste. Add pasta cooking water, 2 tbsp at a time, as needed to loosen mixture.
  4. Top with shaved pecorino cheese (and optional chicken breast) and serve.
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