A light and elegant pasta dish made with tender angel hair tossed in robust extra virgin olive oil, golden garlic, and buttery Castelvetrano olives. Finished with fresh lemon zest and juice, this quick recipe delivers bright Mediterranean flavor in every bite.
Instructions:
Prep the pasta: Rinse and drain 1 pieces Natural Heaven Angel Hair according to package directions. Pat dry and set aside.
Bloom the garlic: Heat 3 tablespoons Partanna Robust EVOO in a skillet over medium-low. Add 3 pieces garlic cloves and cook 2–3 minutes until garlic is golden and fragrant
Add the olives: Add Partanna Core Pitted Castelvetrano olives, roughly chopped to the skillet and toss for 1 minute to warm through and let the flavors meld.
Toss the pasta: Add the Angel Hair to the skillet. Toss everything together over low heat until well coated.
Finish and serve: Remove from heat. Add the half lemon, zested and juiced and toss once more, and serve immediately with an extra drizzle of Partanna Robust EVOO straight from the bottle.
