About the Dish

  • Penne

    Penne

  • Garlic

    Garlic

  • Red Pepper Flakes

    Red Pepper Flakes

  • White Cooking Wine

    White Cooking Wine

  • Capers

    Capers

  • Diced Tomato

    Diced Tomato

  • Lemon

    Lemon

  • Olives

    Olives

  • Parsley

    Parsley

  • Salad Greens

    Salad Greens

  • Radish

    Radish

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Fill a saucepot half full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and chop garlic. • Drain and slice olives. • Zest and juice lemon. • Cut or tear greens into bite-size pieces. • Slice radishes. • Pick and chop parsley leaves.
3
• When water boils, add pasta. Cook, stirring, until tender but not mushy, about 10 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
4
Place a skillet over medium heat. Add 1 tablespoon olive oil. When hot, add garlic and red pepper. Cook until fragrant, about 30 seconds.
5
• Add cooking wine. Cook until almost dry, about 2 minutes. • Add capers, tomatoes, lemon zest, half of lemon juice and olives. Cook, stirring, 2-3 minutes. •Taste and adjust seasoning as desired. Fold in pasta and parsley.
6
In a bowl, toss salad greens and radishes with 1 teaspoon olive oil, and lemon juice to taste.
7
• Divide pasta between 2 plates. Garnish with Parmesan. • Serve with salad, and enjoy!

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