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Cooking With Chef Hermann: Herby Pasta with Garlic and Olives

Herby Pasta with Garlic and Olives


  • 12 oz pappardelle or other wide noodle, cooked
  • Salt, pepper
  • ¼ C Olive oil
  • 8 garlic cloves minced
  • 1 C finely chopped parsley
  • 1 C Basil leaves
  • 1 C Olives, sliced
  • ¼ C Scallions finely sliced
  • ¼ tsp red pepper flakes
  • 3 TB butter
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice
  • Parmesan cheese


Heat Dutch oven with 1/4C oil. Add garlic and cook until tender.  Add parsley, olives, red pepper and scallions.  Add the pasta, ½ C of pasta water (or broth) and butter.  Toss with the basil, lemon zest and lemon juice.  Add Adjust seasonings with salt and pepper.  Serve and top with fresh Parmesan cheese (optional).