Spaghetti with Olives and Bread Crumbs

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: --

ingredients

  • 3/4 cup pitted and roughly chopped black olives (recommended: kalamata)
  • 3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley
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Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.

Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

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4

Newest Ratings and Reviews

Read all 5 reviews

  • on September 28, 2011

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    I made this last night for dinner and it was good although very salty from the olives. I cooked a half pound of spaghetti and cut the oil back to 1/4 cup and added about 3 tablespoons of butter.

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  • on August 31, 2011

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    Easy recipe. I thought it was a little greasy and a little bland, BUT my husband and sons loved it and requested that I make it again.

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  • on August 05, 2011

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    Excellent-fast- save extre pasta water!

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