Anchovy Pasta With Lemon And Olives Recipe | Lindsay

Ingredients

• 1 pound dried gluten-free pasta (capellini or other thin, long pasta is best)
• 4 tablespoons extra-virgin olive oil, divided
• 4 shallots, peeled and thinly sliced
• 3 cloves garlic, peeled and thinly sliced
• 1/2 cup Lindsay® Organic Kalamata Olives, roughly chopped
• 1/2 cup Lindsay Crafted Medium Green Olives, roughly chopped
• 2 ounces anchovies, chopped, oil reserved
• 1/4 cup Lindsay® Capers, drained
• 1 teaspoon cracked black pepper
• 1/4 cup dry white wine
• 2 lemons, zest grated and juiced
• 2 tablespoons butter
• 1/2 cup pine nuts, toasted
• 1 tablespoon chopped fresh basil