Food & Cooking Recipes Ingredients Pasta and Grains Whole Wheat Pasta with Olives and Lemon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 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 Directions Cook pasta until al dente, following package directions. Drain. 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. Rate it Print