lemon + fresh herb pasta

At some point in the morning on New Year’s eve I said ‘Everything’s going to be closed tomorrow, I should buy groceries today’.  At no point on New Years eve did I go buy groceries for New Year’s day.

So I had a day with a very very empty fridge and a very very empty tummy.  Luckily I found a lemon and some fresh herbs left over from something I had been making a few days prior along with just enough pasta for two.

Added a few things I found in the fridge and it turned out to be a delicious meal.  So, this is my stuck-with-no-food-on-New-Year’s-day pasta.

If you want to make the dish vegetarian or if you just hate anchovies, a tablespoon of capers would be a good substitute.

Makes 2 servings

lemon + fresh herb pasta

ingredients

• enough pasta for 2 people
• 2 tbsp butter
• 3 tbsp olive oil
• 2 lemons – zest + juice
• 2 cloves garlic, finely chopped
• 4 anchovy fillets, chopped
• 1/2 c good quality green olives, chopped
• approx. 1/2 c chopped basil
• approx. 1/2 c chopped flat leaf parsley
• pepper

preparation

Cook pasta in boiling salted water and strain.

Return the empty pasta pot to the stove over medium-low heat.  Add oil and butter, heat until butter is melted.  Add garlic, lemon zest and anchovy then lemon juice.

Cook for about 30 seconds or until garlic is soft.  Turn off the heat, add olives and all but about 2 tablespoons of the chopped herbs.  Stir for a few seconds until the herbs are wilted then add the pasta and toss to coat.

Serve immediately, garnish with the remaining herbs.

kalamata olive tapenade

Tapenade to go with portobello cap salad.  It’s also great on pretty much every sandwich ever.

If you want to make it vegetarian you can substitute an extra teaspoon of capers for the anchovy fillet.

oregano, sage, thyme & basil

kalamata olive tapenade

ingredients

• 1 c pitted kalamata olives
• 1 tbsp fresh basil
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 1 tbsp fresh sage
• 1 tsp black pepper
• 1 pinch hot red pepper flakes
• 1 anchovy fillet
• 1 tsp capers
• juice of 1/2 lemon
• 1/8 to 1/4 cup olive oil

preparation

Put first ten ingredients (everything except olive oil) in blender or food processor.  Blend until well combined.  Add olive oil, continuing to blend, in a steady stream until mixture forms a smooth paste (should take less than a 1/4 c of olive oil).  Transfer to a bowl and cover with plastic wrap or to a sealed container and refrigerate to store up to 3 days.