Spaghettini

Ingredients

• 1 Garlic clove
• 200 g black olives (pitted)
• 1 untreated lemon
• 5 tbsp olive oil
• 4 tbsp vegetable broth (instant)
• Salt
• freshly ground pepper
• balsamic vinegar
• 1 red chili pepper
• 500 g Spaghettini
• 40 g Parmesan

Instructions

1. 1.

   Peel and chop the garlic. Roughly cut the olives. Rinse the lemon and zest it with a zester, then squeeze out the juice.

2. 2.

   Blend 4 tbsp olive oil, vegetable broth, lemon juice, garlic, olives, and half of the lemon zest in an electric food processor. Season with salt, pepper, and vinegar.

3. 3.

   Clean, rinse, and finely chop the chili pepper. Heat the remaining olive oil, sauté the chili and the rest of the lemon zest briefly.

4. 4.

   Cook the Spaghettini in plenty of salted water according to package instructions until al dente. Reserve 3-4 tbsp of pasta cooking water. Drain and let the noodles dry slightly.

5. 5.

   Combine the olive cream, reserved pasta water, and the chili-lemon oil. Sprinkle freshly grated Parmesan on top.