Spicy Olive Lemon Pasta Toss with Farfalle
1 lb. farfalle pasta
6 tablespoons olive oil
2 wide strips thinly pared lemon rind
1 oz. can anchovy fillets, drained and chopped
15 pitted black olives, sliced
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and ground black pepper
4 tablespoons fresh parsley
Grated Pecorino Romano cheese
Cook farfalle according to package; drain, reserving 1/2 cup pasta water. Meanwhile, heat oil in a large skillet. Add lemon rind and cook over low heat, 2 minutes. Add anchovies and cook, stirring constantly, until dissolved, 2 to 3 minutes. Add olives, garlic and red pepper flakes. Cook until fragrant, 2 minutes. Season with salt and pepper to taste. Remove and discard lemon rind. Add pasta with parsley to the skillet, tossing well to coat adding the reserved pasta water as needed. Serve immediately with Pecorino Romano cheese.
Footnotes - Okay..I know what you are thinking...anchovies??? Hell no!!! But trust me, they desolve when you cook them and give the most amazing flavor to this pasta dish! You won't even know they are there.
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