This is my one of my favourite pasta recipes I’ve created and it’s packed with SO much well rounded flavour, you’ll love it. I am such a fan of Mediterranean-inspired food (I guess it’s the half Italian in me), and this one might take the cake for deliciousness.

Ingredients:

  • 250g spaghetti, cooked 
  • 4 tbsp olive oil 
  • 10 spears asparagus, chopped
  • handful cherry tomatoes, halved 
  • 4-5 cloves garlic, minced 
  • 2 tbsp parsley, chopped 
  • 1 tbsp capers
  • 8-10 pitted kalamata olives
  • chili flakes, to taste 
  • 1 whole lemon, zested and juiced
  • salt and pepper, to taste 
  • 1/4 cup pasta water 
  • 1/2 cup grated parmesan cheese, or more to taste

Instructions:

  1. Cook the pasta as pre package instructions until al dente, making sure to save 1/4 cup of pasta water for later. 
  2. Meanwhile, in a large pan on medium-high, add the olive oil and chopped asparagus and sauté for 2-3 minutes. Add the cherry tomatoes and sauté for another minute. 
  3. Add the capers, and then the zest of 1 lemon. Now add the minced garlic, chilli flakes, and sauté for 2 minutes before adding in the juice of the whole pre-zested lemon. 
  4. Crack salt and pepper to taste (I’m usually generous with both). Finally, add in the whole kalamata olives (you can halve them if desired) and fresh chopped parsley. Sauté for another 2-3 minutes.
  5. Place your cooked pasta in the sauce pan, add grated parmesan cheese, pasta water, and mix until thoroughly combined. 
  6. Optional to serve with an extra squeeze of lemon juice, parmesan cheese, chilli flakes, and a sprinkle of parsley (chefs kiss).

Zesty Mediterranean Spaghetti

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Servings 2

Ingredients
  

  • 250 grams spaghetti, cooked
  • 4 tbsp olive oil
  • 10 spears asparagus
  • 4-5 cloves garlic
  • 2 tbsp parsley
  • 1 tbsp capers
  • 8-10 pitted kalamata olives
  • 1 lemon, zested and juiced
  • chili flakes, to taste
  • salt, to taste
  • pepper, to taste
  • 1/4 cup pasta water
  • 1/2 cup grated parmesan cheese, or more to taste

Instructions
 

  • 1) Cook pasta as per package instructions until al dente, making sure to save 1/4 cup of pasta water for later. 
    2) Meanwhile, in a large pan on medium-high, add the olive oil and chopped asparagus and sauté for 2-3 minutes. Add the cherry tomatoes and sauté for another minute.
     3) Add the capers, and then the zest of 1 lemon. Now add the minced garlic, chilli flakes, and sauté for 2 minutes before adding in the juice of the whole pre-zested lemon. 
    4) Crack salt and pepper to taste (I’m usually generous with both). Finally, add in the whole kalamata olives (you can halve them if desired) and fresh chopped parsley. Sauté for another 2-3 minutes. 
    5) Place your cooked pasta in the sauce pan, add grated parmesan cheese, pasta water, and mix until thoroughly combined. 
    6) Optional to serve with an extra squeeze of lemon juice, parmesan cheese, chilli flakes, and a sprinkle of parsley.