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Ingredients
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- 12 ounces uncooked pasta (spaghetti, linguine, or bucatini)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 anchovy fillets, finely chopped
- 4 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup vodka
- 1/4 cup olive brine
- 1 cup pitted castelvetrano olives, torn into pieces
- 1/2 cup grated parmesan cheese, plus extra for garnish
- 2 tablespoons fresh lemon juice
- freshly cracked black pepper and fine sea salt
- very finely chopped fresh parsley, for topping
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt butter and olive oil over medium heat. Add chopped anchovies and stir until melted (about 1–2 minutes). Incorporate garlic and red pepper flakes, cooking until fragrant and lightly golden.
- Pour in vodka and let it simmer for 2–3 minutes until slightly reduced. Mix in olive brine and the torn olives, allowing to simmer for 1–2 minutes to let flavors meld.
- Add drained pasta and a splash of reserved pasta water, tossing until glossy and emulsified. Adjust with more water if necessary.
- Stir in Parmesan, lemon juice, and combine until creamy. Season with black pepper and salt if necessary.
- Garnish with fresh parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
Notes
For a creamier texture, consider adding more Parmesan cheese.
Feel free to customize with additional spices or herbs to enhance the flavor.
Use high-quality olives for the best taste and freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg