Pesto, Olive and Caper pasta

Easy to make, and guaranteed to impress, this light, zingy pasta dish is absolutely bursting with flavour – and it’s ready in just 15 minutes!

This recipe uses our classic Stoneless Hojiblanca Green Olives. They have the perfect firmness of bite to work here, adding texture as well as that unmistakable Hojiblanca olive flavour. You could experiment with adding marinated olives, such as those we marinate in olive oil, garlic and thyme.

Serves 4

Prep time 5 minutes

Cook Time 15 minutes

Difficulty Easy

Home » Recipes » Dinner » Pesto, Olive and Caper pasta

Ingredients

120 g dried pasta

2 tbsp of olive oil

1 heaped tbsp of breadcrumbs (panko)

1/4 tsp of chilli flakes

2 cloves of garlic

1 red or green chilli

1 tbsp of drained Fragata Capers

80 g of Fragata Stoneless Hojiblanca Green Olives

1 lemon

1 handful of rocket

4-5 basil leaves

1 tbsp of pesto

Parmesan to taste

Method

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the dried breadcrumbs (panko), chilli flakes, 1 crushed garlic clove and a pinch of salt. Cook for 2 minutes or until golden. Transfer onto kitchen paper to absorb the excess oil. This is the pangrattato.

In a pan, bring water to a boil, add about a teaspoon of salt and set the pasta to cook al dente, according to the instructions on the packet.

Roughly chop the remaining garlic, the chilli, Fragata capers and olives. In a pan, heat up 1 tablespoon of olive oil over medium heat.

Gently cook the remaining garlic, sliced chilli, capers and olives until the garlic is golden.

When al dente, add the pasta to the rest of the ingredients, alongside 1-2 tablespoons of pasta water and the juice of half of lemon.

Add the rocket and basil and cook for a further 2 minutes.

Add a tablespoon of pesto and stir and add a pinch of salt, if needed. Serve with a good sprinkling of the pangrattato and a grating of parmesan.