Whole Wheat Pasta with Olives and Lemon



  • 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

  • ½ cup flat-leaf parsley leaves

  • ½ 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.

Related Articles