Nora’s Favorite Pasta

Ingredients

• 1 lb Orecchiette no. 91 Pasta
• 5 cloves of garlic, finely chopped
• 1 can of artichoke hearts (14 oz), chopped
• 1/2 cup pitted castelvetrano olives, chopped
• One bunch of italian parsley, finely chopped
• 2 Tbsp to 1/4 cup olive oil
• 1 tsp vegan fish sauce
• 1-2 lemons, zested and juiced
• 2 cups grated parmesan
• Aleppo Pepper (optional and to taste)

Directions

1. Bring heavily salted water to a boil in a large pot. 
2. While water is coming to a boil chop all ingredients.
3. Cook pasta for 9-10 minutes.
4. In a large saucepan add olive oil, garlic and fish sauce. After your garlic is lightly browned add artichokes and olives. Saute on medium heat until golden.
5. Scoop pasta with a slotted spoon directly into your large saucepan. Add 1/2-1 cup pasta water, lemon zest, lemon juice and 1 cup of grated parmesan. Add more parmesan and pasta water as needed to get a creamy sauce. Finish with parsley. Serve with optional aleppo pepper.