Recipe Name

Almueamar with Chicken and Mushrooms Bram

At Natroun Foods, We provide leadership on food, nutrition and agriculture.

Ingredients
  • 12 oz pappardelle or other wide noodle
  • 1K Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 8 garlic cloves, smashed
  • 1 cup finely chopped parsley
  • 1 cup pitted Castelvetrano olives
  • 1/4 tsp crushed red pepper flakes
  • 3 Tbsp unsalted butter, cut into pieces
  • 1 cup basil leaves
  • 2 tsp fresh lemon juice
PREPARATION
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium
  • Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes.
  • Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes.
  • Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
  • Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid.
  • Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes.
  • Remove pasta from heat and toss in basil, lemon zest, and lemon juice.
  • Taste and season with salt as needed.
  • Taste and season with salt as needed.
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