A delicious combination of flavors inspired by the muffuletta sandwich, all topped with crispy bread crumbs.
Prep Time10 minutesmins
Cook Time5 minutesmins
Course: dinner, lunch, Main Course, Side Dish
Keyword: bread crumbs, green olives, kalamata, pasta
Author: Nicole Coudal
1/2c.Panko (or fresh bread crumbs)
1-2Tb.Fresh parsley, minced
2Tb. Olive oil
1/2tsp.Red pepper flakes
1c.Pitted olives, chopped (any variety)
2-3Tb.Giardiniera (mild), minced
Freshly ground black pepper, to taste
1lb.Pasta (short or spaghetti)(I used Angel Hair)
1/2c.Grated parmesan(add more, to taste)
In a deep, non-stick skillet over medium heat, add 1 Tb. olive oil. Add Panko (or bread crumbs). Stir frequently as it browns. Sprinkle in a pinch of Kosher or sea salt. Stir until the crumbs are a rich brown color. Remove from heat and combine with zest of 1 lemon. Set aside until ready to use.
Cook the pasta according to package directions (remember to add salt to the water to flavor the pasta!).
As pasta cooks, add olive oil, butter, red pepper flakes, shallot and garlic to the skillet, over medium heat. Add olives, giardiniera, lemon juice and a few grinds of black pepper. Cook 1-2 minutes, until heated through, then remove from heat.
Once pasta is cooked, reserve 1 cup of water and drain pasta.
Return olive mixture in pan to medium heat. Add pasta and 1/2 c. pasta water. Stir to allow the starchy water to combine with the olive mixture and pasta. Add 1 Tb. of olive oil (or butter), then 1/4 cup of pasta water and mix just until combined. Remove from heat and mix in parmesan and parsley. Top with toasted breadcrumbs and serve immediately.