Black squid-ink pasta with anchovies and olives

November 10, 2013 (Last Updated: January 30, 2019)
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Black squid-ink pasta with anchovies and olives

Serves: 4
Cooking Time: 30 minutes

Ingredients

  • 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit)
  • 100g butter
  • juice of 1 lemon
  • 5ml (1 tsp) freshly cracked black pepper
  • 16 – 20 anchovy fillets, chopped
  • 200g black Kalamata olives, pitted
  • small handful fresh parsley, chopped
  • Parmesan, freshly grated, to serve

Instructions

1

Bring a large saucepan of salted water to a boil, add the pasta and

2

cook according to packet instructions.

3

2. Melt the butter in a separate saucepan over medium heat. Once

4

melted, stir in the lemon juice, black pepper, anchovies, olives and

5

parsley.

6

3. Toss the cooked, hot pasta in the butter sauce and serve immediately

7

topped with freshly grated Parmesan.

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November 10, 2013 (Last Updated: January 30, 2019) By
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