Here’s a refreshing pasta dish that I have been making for years. It stars fresh angel hair, lemon and garlic, and is quick and simple to make. The addition of bacon, black and Spanish olives, butter and Parmesan/Reggiano cheese makes it melt-in-your-mouth heavenly. Leave out the bacon for a vegetarian version that also is sure to please! If you don’t have fresh pasta, the boxed angel hair is good too, it just doesn’t absorb the sauce quite as well.
Ingredients (Serves 4)
- 8 slices bacon
- 5 tablespoons butter
- ¼ cup extra virgin olive oil
- 9 oz. fresh angel hair pasta (I used Buitoni, which you can find in your grocer’s refrigerator section)
- 5 to 6 garlic cloves, chopped fine
- 1 can (2.25 oz.) sliced black olives
- 10-12 Spanish queen olives stuffed with pimentos, sliced thin
- 1 large lemon, juiced, plus zest from the lemon
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 3 spring onions, both white and green parts, sliced thin
- 2 tablespoons fresh parsley (or more, to taste)
- ½ cup fresh Parmesan/Reggiano cheese, grated, plus 2 tablespoons to sprinkle when serving
- Sea salt to taste
- Fresh ground pepper to taste
Fry the bacon in a large skillet over medium heat until it is crispy. Drain it on a paper towel and crumble into small pieces. Set aside.
In a large skillet, melt the butter and olive oil over medium heat. At the same time, bring a large pot of salted water to the boiling point, cook pasta for one minute, and drain.
Add the garlic and olives to the melted butter/olive oil and sauté for a couple of minutes. Add the cooked angel hair and mix well.
Pour in the lemon juice, lemon zest and white wine, stirring until well-mixed.
Fold in the bacon, spring onions, parsley, salt and pepper. Add ½ cup of the cheese. Transfer to a large bowl and toss to ensure all of the ingredients are mixed together well.
Place the pasta in a bowl and sprinkle it with the ½ tablespoon of the cheese.
Serve with garlic bread, a small tossed salad (not pictured because I didn’t feel like making one) and a glass of dry white wine or a nice Pinot Noir (pictured because I did feel like pouring, however.)
Eat, drink and be merry!
Follow Kel’s Café on Twitter at http://twitter.com/kelscafe