Anchovy Pasta With Lemon And Olives

Ingredients

• 1 pound dried gluten-free pasta (capellini or other thin, long pasta is best)

• 4 tablespoons extra-virgin olive oil, divided

• 4 shallots, peeled and thinly sliced

• 3 cloves garlic, peeled and thinly sliced

• 1/2 cup Lindsay® Organic Kalamata Olives, roughly chopped

• 1/2 cup Lindsay Crafted Medium Green Olives, roughly chopped

• 2 ounces anchovies, chopped, oil reserved

• 1/4 cup Lindsay® Capers, drained

• 1 teaspoon cracked black pepper

• 1/4 cup dry white wine

• 2 lemons, zest grated and juiced

• 2 tablespoons butter

• 1/2 cup pine nuts, toasted

• 1 tablespoon chopped fresh basil

Cooking Directions

1. Bring a large pot of salted water to a boil. Toss in the pasta. Cook until the pasta is slightly al dente, about a minute less than the package directions call for.

2. Drain the pasta well, then toss with 2 tablespoons of the olive oil. Set aside.

3. Set a large saute pan over medium heat. Pour in the reminding 2 tablespoons of olive oil.

4. Add the shallots and garlic; cook, stirring frequently, until the shallots are softened and translucent, 2 to 3 minutes.

5. Toss in the olives, anchovies, and reserved anchovy oil; stir.

6. After a moment, add the capers and pepper to the pan and cook, stirring, until everything releases its scent, 1 to 2 minutes.

7. Pour in the wine to deglaze the pan, scraping the browned bits from the bottom.

8. Add the lemon juice and simmer until the liquid is reduced by about a third of its volume, about 1 minute.

9. Swirl in the butter, which will bring the sauce together.

10. Add the pasta to the sauce. Toss with tongs until the pasta is hot and coated with the sauce. Remove from the heat.

11. Add the pine nuts, lemon zest, and basil and stir just a bit before serving.