This is such an easy dish that you can throw together for a quick weeknight meal.

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Serves 4

8 slices pancetta

2 tablespoons olive oil

12 garlic cloves

3/4 cup kalamata olives

juice from one lemon

1 LB dry pasta


fresh herbs

  1. Fry the pancetta in a dry pan until crispy.
  2. Remove pancetta and add olive oil to the pan.
  3. Fry the garlic on medium heat until soft and golden.
  4. Add olives and lemon juice. Mix.
  5. Cook the pasta in a large pot of salted water until al dente. Drain.
  6. Place in a large bowl, add the garlic mixture and oil.
  7. Add pancetta and mix well.
  8. Serve with fresh herbs.


Photography by Colin Cooke

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