Olive Pasta with Toasted Bread Crumbs
A delicious combination of flavors inspired by the muffuletta sandwich, all topped with crispy bread crumbs.
Servings: 4
Ingredients
Pangrattato
- 1 Tb. Olive oil
- 1/2 c. Panko (or fresh bread crumbs)
- 1 Lemon, zested
- 1-2 Tb. Fresh parsley, minced
Olive Mixture
- 2 Tb. Olive oil
- 2 Tb. Unsalted butter
- 1/2 tsp. Red pepper flakes
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 1 c. Pitted olives, chopped (any variety)
- 2-3 Tb. Giardiniera (mild), minced
- 1 Lemon, juiced
- Freshly ground black pepper, to taste
Pasta
- 1 lb. Pasta (short or spaghetti) (I used Angel Hair)
- 1/2 c. Grated parmesan (add more, to taste)
- 1/4 c. Parsley, minced
Instructions
- 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.