SWMBO has had me on a olive kick the last few days so when I needed to find something quick to fix to take into work, some pasta with olives and lemon seemed like a no brainer. This is a really simple recipe that lets the quality of your ingredients shine through. It’s somewhat unfortunate I have to use low-carb pasta but better that than no pasta at all.
This would be a good dish to make a special trip to the olive bar for and while you’re at it, go ahead and break out the good olive oil. I’m not going to give a formal recipe because it’s really a matter of adding things until you’re happy with it.
Cook about a pound of pasta, I used spaghetti because it seemed more appropriate but about any strand pasta would work. While the water for the pasta is boiling, pit and roughly chop a cup or two of good quality olives. When the pasta is done, add it and the olives to a large bowl. Toss with olive oil and the juice of a lemon. Add salt and pepper to taste and garnish with chiffonade cut basil leaves. Enjoy!