The BBC Good Food logo
Spaghetti with lemon & olives

Spaghetti with lemon & olives

A star rating of 4.5 out of 5.11 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

A quick and simple summer pasta dish

  • Vegetarian
Nutrition: per serving


  • 500g bag fresh or dried spaghetti
  • 5 tbsp olive oil
  • 50g pine nut
  • 5 fat garlic cloves , peeled
  • good pinch dried chilli flakes
  • 2 lemons
  • handful parsley
  • 100g pitted green olive , chopped if liked
  • 5 tbsp grated fresh parmesan (or vegetarian alternative), plus extra to serve


  • STEP 1

    Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn’t burn.

  • STEP 2

    Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.

  • STEP 3

    Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper. Add more lemon juice to taste – it should be fresh but not overly lemony. Serve with extra Parmesan.

Goes well with

Recipe from Good Food magazine, June 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.11 ratings

Sponsored content