Food

Tip

The caramelized lemons are so good, we recommend doubling them.

Tagliatelle with Olives

Colu Henry

Salty, spicy, peppery and just the right amount bitter, this pasta is crazy good. Yes, the caramelized lemons take a bit of prep, but don’t skip them—they make the dish!

Serves 4

for the caramelized lemons:

1 lemon, thinly sliced into rounds, seeds removed

1 tablespoon olive oil

½ teaspoon kosher salt

for the pasta:

2 tablespoons kosher salt

¾ pound tagliatelle

¼ cup olive oil

2 cloves garlic, thinly sliced

1 teaspoon crushed red pepper flakes

1 cup oil-cured black olives, pitted and roughly chopped

10 ounces baby arugula

¼ cup grated pecorino romano cheese, plus more for serving

freshly ground black pepper

1. Caramelize the lemons: Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. Bring a medium saucepan of water to a boil. Add the lemon slices and cook for 2 minutes. Drain and pat dry.

3. Toss the lemons gently with the olive oil and season with the salt. Arrange the lemons in a single layer on the lined baking sheet. Roast until they begin to brown around the edges, about 25 minutes. Remove from the oven and set the lemons aside.

4. While the lemons roast, cook the pasta: Bring a large pot of water to a boil. Add the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.

5. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is pale golden, about 2 minutes. Add the olives and cook 1 minute more.

6. Add the pasta directly to the skillet along with the arugula and Pecorino Romano. Stir in a ½ cup of pasta water and toss until the arugula wilts, adding an additional ¼ cup of pasta water or more (up to 1 cup), if needed to loosen up the sauce. Season with salt and pepper.

7. Plate in bowls and top with the caramelized lemon slices. Pass Pecorino Romano at the table, if desired.

Reprinted from Back Pocket Pasta. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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