Lemon, Sicilian olive and jalapeno spaghettini with pecorino Romano
serves
4
Ellie and Sam Studd pay tribute to a truly venerated cheese – pecorino. This salty delight has a history that stretches back 2,000 years. Invite it home for dinner tonight for a plate of spaghetti.
Ingredients (8)
- 500g spaghettini (no. 3 pasta)
- 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
- 1 cup (150g) Sicilian green olives, pitted, finely chopped
- 2 jalapenos, finely chopped
- 4 garlic cloves, crushed
- Finely grated zest and juice of 2 large lemons, plus lemon wedges to serve
- 1/2 bunch flat-leaf parsley, finely chopped
- 1 cup (80g) finely grated pecorino Romano
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a large pot of salted water to the boil and cook spaghettini 1 minute less than packet instructions. Drain, reserving 1 cup (250ml) cooking water.
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2.Meanwhile, heat oil in a large frypan over medium-low heat. Add olive, jalapeno, garlic, most of the lemon zest (reserving some to serve), lemon juice and parsley. Cook for 30 seconds, then add the spaghettini with 1/2 cup (125ml) cooking water.
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3.Toss until well combined. Add extra pasta water if needed; you’re aiming for a saucy consistency. Season heavily with freshly ground black pepper and salt flakes, or to your liking.
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4.Sprinkle with reserved zest, a drizzle of extra olive oil and the pecorino. Serve with lemon wedges alongside.
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