Pasta With Green Olives, Capers, And Fresh Herbs Recipe

I turned briny green olives, capers, and a heap of fresh herbs into a Pasta with green olives that highlights pantry staples in a new way.

I stumbled onto this Pasta With Green Olives the other night and couldn’t stop thinking about it. Bright green olives give a briny pop that wakes up plain pasta, and a scatter of parsley keeps the whole thing feeling clean not flat.

It sits weirdly between Olive Pasta and Parsley Pasta worlds, oily and herbaceous but never heavy. I like that it makes dinner feel like a small surprise, the kind of dish you keep tweaking in your head after the last bite.

I say that as someone who overthinks meals, but this one just works, stubborn and surprising.

Ingredients

• Green olives: briny and salty, source of healthy fats, low in fiber


• Capers: tangy, salty, tiny punch of flavor, low calories, little fiber


• Garlic: savory, adds umami and aroma, some vitamin C and fiber, not sweet


• Lemon: bright, sour, adds acidity and vitamin C, lightens rich flavors


• Olive oil: fruity, provides healthy monounsaturated fats, calories concentrated, coats pasta


• Parsley and basil: fresh herbs, add aroma, vitamins A and K, fresh green taste


• Parmesan: optional, savory salty umami, adds protein and calcium, makes dish richer


• Red pepper flakes: adds heat and warmth, no calories, brightens flavors

Ingredient Quantities

• 12 oz (340 g) linguine


• 1/2 cup green olives pitted and roughly sliced (about 80 g)


• 2 tablespoons capers, rinsed


• 3 tablespoons extra virgin olive oil


• 3 cloves garlic, minced or thinly sliced


• Zest and juice of 1 lemon


• 1/3 cup fresh flat leaf parsley, roughly chopped


• 1/4 cup fresh basil leaves, torn


• 1/4 teaspoon red pepper flakes optional


• Salt and freshly ground black pepper to taste


• 1/2 cup freshly grated Parmesan cheese optional for serving

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz linguine until just al dente, following the package time. Before draining scoop out and save about 1 cup of the starchy pasta water.

2. While the pasta cooks, rinse 2 tablespoons capers under cold water to remove excess salt then pat dry; roughly slice 1/2 cup pitted green olives.

3. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 3 cloves minced or thinly sliced garlic and 1/4 teaspoon red pepper flakes if using. Cook until the garlic is fragrant but not browned, about 30 to 60 seconds.

4. Add the sliced olives and rinsed capers to the skillet and sauté 1 to 2 minutes so they warm through and release flavor. Stir so the garlic doesnt burn.

5. Zest the lemon first, then add the zest and the juice of 1 lemon to the skillet. Stir and let the mixture bubble for 20 to 30 seconds to marry the flavors.

6. Add the drained linguine to the skillet and toss to coat, adding reserved pasta water a little at a time until you get a glossy, loose sauce that clings to the noodles. You may not need the full cup.

7. Stir in 1/3 cup roughly chopped flat leaf parsley and 1/4 cup torn basil leaves, toss once more. Taste and season with salt and freshly ground black pepper, but be light on salt since olives and capers are already salty.

8. If you like, finish with a drizzle more olive oil and 1/2 cup freshly grated Parmesan cheese tossed in off the heat so it melts into the noodles. Serve immediately, and if it seems dry, pass extra pasta water at the table.

9. Quick tips: zest before you juice the lemon, dont overcook the garlic, and always save some pasta water for fixing the sauce. The capers and olives give a lot of salt so adjust seasoning last.

10. To make ahead: cook pasta 1 minute less than al dente, toss with a little olive oil and refrigerate; reheat quickly in the sauce with a splash of hot pasta water for best texture.

Equipment Needed

1. Large pot for boiling the linguine and to save about a cup of starchy pasta water
2. Heatproof liquid measuring cup or ladle to scoop and hold that reserved pasta water
3. Large skillet or sauté pan to cook the garlic, olives and finish the sauce
4. Tongs or a pasta fork to grab and toss the noodles easily
5. Colander to drain the pasta quickly (but dont forget to scoop the water first)
6. Microplane zester or fine grater for the lemon zest
7. Chef’s knife and cutting board for slicing olives, chopping parsley and tearing basil
8. Fine mesh strainer or small sieve to rinse and drain the capers
9. Measuring spoons and a small grater for Parmesan and measuring the red pepper flakes and oil

FAQ

Pasta With Green Olives, Capers, And Fresh Herbs Recipe Substitutions and Variations

• Linguine: swap for spaghetti or bucatini if you want similar long pasta with a different bite, or use penne/rigatoni for a short shape that holds the olives and capers better. (Tip: save some pasta water to loosen the sauce.)
• Green olives: use Castelvetrano for a milder, buttery taste, or pitted Kalamata for a darker, tangier hit; chopped Castelvetrano also gives a softer texture. (Rinse if too salty.)
• Capers: replace with chopped cornichons or jarred green peppercorns for the briny pop, or a little chopped anchovy for salty umami if you don’t mind fishy notes. (Rinse caper substitutes too if needed.)
• Parmesan (for serving): swap with Pecorino Romano or aged Asiago for a sharper, saltier finish, or use nutritional yeast to keep it vegan. (Cut added salt if you pick a saltier cheese.)

Pro Tips

1) Save at least 1 cup of pasta water, but dont pour it all in at once. Add 1-2 tablespoons at a time and toss until the sauce becomes glossy and clings to the noodles; if it gets too thick just add more water.

2) Slice garlic thin instead of mincing when you want little bursts of garlicky flavor, it burns less and tastes cleaner. Keep the heat moderate and if the garlic starts to brown, pull the pan off the heat for a few seconds.

3) Rinse the capers well and taste as you go since olives and capers can vary a lot in salt. If the dish ends up too salty try a squeeze more lemon or a tiny pinch of sugar, or reserve a few olives to add at the end so they stay bright.

4) Add the herbs and cheese off the heat so they dont wilt or clump; tear basil with your hands for better texture. For extra silkiness stir in a tablespoon of butter or a splash more good olive oil right at the end.