Ingredients
Scale
- 1 pound bucatini, spaghetti, or linguine
- 1 cup Castelvetrano olives, pitted and chopped
- 3 cloves garlic, chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon
- Fresh parsley and basil
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- Zest of 1/4 a lemon
- 1/2–3/4 cup pasta water
- 1/2 cup finely grated parmesan cheese, plus extra for serving
Instructions
- Prepare the toasted lemon breadcrumbs by heating butter in a skillet, adding panko breadcrumbs, stirring until golden brown, then mixing in lemon zest and seasoning.
- Cook pasta in salted boiling water until al dente. Reserve some pasta water before draining.
- In the same skillet used for breadcrumbs, sauté garlic and red pepper flakes in olive oil and butter until fragrant. Add chopped olives and sauté.
- Combine cooked pasta with the olive mixture along with reserved pasta water, cheese, lemon zest, juice, parsley, basil, salt, and pepper. Toss to combine.
- Serve immediately topped with remaining toasted breadcrumbs and extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 290g)
- Calories: 543
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg