Recipe & photography by Anna Colwell
Ingredients
- 1 can perello olives, sliced
- 3 garlic cloves, sliced
- 3 anchovy fillets, chopped
- 2tbsp butter
- 1tbsp oil
- 1 lemon, zest
- ½ lemon, juice
- 75ml vodka
- 100ml olive brine, from the tin
- 250g northern pasta co Casarecce
- Blue cheese (optional)
Method
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Slice your olives and garlic cloves, and finely chop the anchovy fillets
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Boil your Northern Pasta Co. Pasta following the packet directions
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In a frying pan add the butter and oil, then gently fry your olives, garlic, anchovy and lemon zest until aromatic and softening, around 3 minutes
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Juice ½ lemon into the dish, then pour in the vodka and olive brine
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Simmer until reduced by half, around 3 minutes
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Drain your pasta, keeping some of the pasta water, then mix it through the olive sauce
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Break up the blue cheese, and crumble into the pasta
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Serve up the pasta, and top with more blue cheese, if you like
