Splcy Lemon Olive
|Dried pasta||1 Pound (500 Gram)|
|Extra virgin olive oil||5 Tablespoon|
|Lemon rind strips||2 , thinly pared (Wide)|
|Anchovy fillets||1 3⁄4 Ounce, drained and chopped (50 Gram)|
|Pitted black olives||15 , sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Crushed red chili flakes||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Chopped fresh flat leaf parsley||4 Tablespoon|
|Freshly grated pecorino romano||1⁄2 Cup (8 tbs) (For Serving)|
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, heat oil in a large frying pan.
Add lemon rind and cook over low heat until sizzling, 2 minutes.
Add anchovies and cook, stirring constantly, until disintegrated, 2-3 minutes.
Add olives, garlic and chilli flakes.
Cook until fragrant, 2 minutes.
Add salt and pepper to taste.
Remove and discard lemon rind.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parsley to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with pecorino.