Spaghetti and gin olives

This simple pasta is a step up from eating a bowl of olives for dinner.
This simple pasta is a step up from eating a bowl of olives for dinner. Photo: Katrina Meynink

I defined adulthood by the jars of capers lining my fridge drawers. Now deep into my adulthood, I judge its freedoms by calling a gin and a bowl of olives a complete meal. This combines all those adult feels in one gloriously simple yet delicious throw-together that can very legitimately be called dinner.


Gin sauce

300g Sicilian green olives, pitted, flesh finely chopped

1 tbsp baby capers

zest of 1 lemon

50ml gin

¼ cup excellent quality olive oil

1 cup chopped herbs (I used thyme, flat-leaf parsley and basil)

To serve

about 300g fresh linguine or spaghetti

1 tbsp excellent quality olive oil

generous amount of pecorino


Add the gin sauce ingredients to a bowl and after a gentle stir, give them at least 20 minutes for the flavours to infuse.

Cook your pasta of choice according to packet instructions. Strain and return to pan – no matter if the pasta is still slightly wet. Immediately add the tablespoon of olive oil and toss the pasta to coat.

Turn out into a serving bowl. Season with salt and pepper then dollop over the gin sauce – it will warm through in the residual heat of the pasta. Season again and add copious amounts of shaved pecorino. Enjoy.

Find more of Katrina Meynink's recipes in the Good Food New Classics cookbook.

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