New This Month

Whole Wheat Pasta with Olives and Lemon

  • Servings: 6


  • 1 pound whole-wheat penne
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 4 anchovy fillets, chopped
  • 2 tablespoons capers, drained
  • Zest and juice of 1 lemon
  • 1 cup black olives, pitted and coarsely chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta until al dente, following package directions. Drain.

  2. Heat oil in a large skilled. Add garlic, anchovies, capers, and lemon zest. Cook until garlic begins to soften, about 2 minutes. Stir in olives and lemon juice, and cook 1 minute more. Add pasta, parsley, and Parmesan; toss to combine. Serve immediately.

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