Pasta With Lemon-Olive Sauce

1. 1

   Cook pasta until just al dente.

2. 2

   Meanwhile melt 1 tbsp butter in a small saucepan.

3. 3

   Finely dice the olives and add to the pan, along with most of the juice from the lemon, and zest from the lemon.

4. 4

   Use good quality olives (otherwise it is not worth making the dish).

5. 5

   I used Moroccan oil-cured olives and Crespo brand marinated green olives.

6. 6

   Let this simmer for a few minutes and then add the tomato paste, marjoram, the rest of the butter, and the rest of the lemon juice.

7. 7

   Stir together to dissolve the tomato paste.

8. 8

   Add cooked pasta and serve with freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.