Green Olive Pasta is a bright, Mediterranean-inspired dish that highlights the buttery, briny flavor of Castelvetrano olives. These vibrant green olives add a subtle sweetness and rich depth that pairs beautifully with garlic, olive oil, and perfectly cooked pasta.
Finished with crispy lemony breadcrumbs for texture and a burst of citrus, this simple recipe transforms pantry staples into a restaurant-worthy dinner. It’s the kind of meal that feels effortlessly elegant yet totally weeknight-friendly!
Table of Contents
Do you love green olives? If so, this Olive Pasta Recipe will become your new favorite Italian-inspired dish. Like a classic olive tapenade spread over crostini or Spanish Gilda Pintxo, this dish lets olives take center stage in all their briny, buttery glory.
Ingredient notes
- Extra-virgin olive oil
- Butter
- Breadcrumbs – Use panko for a lighter texture or gluten-free breadcrumbs if needed.
- Garlic
- Anchovy fillets – Even if you think you don’t like anchovies, I highly recommend giving them a chance in this recipe. They completely dissolve into the butter, adding a rich umami depth without a strong fishy taste.
- Fresh herbs – Chopped parsley adds freshness to the breadcrumbs, while basil and parsley brighten up the pasta. Feel free to mix and match other fresh herbs, such as thyme, oregano, or dill.
- Parmesan cheese – Or you can use Pecorino Romano for a sharper bite. Just make sure you save the rind for a batch of parmesan broth!
- Pasta – I like bucatini, spaghetti, or linguine best, but any long or short pasta shape will do.
- Olives – Castelvetrano olives are the best olives for this dish because their mild flavor and meaty texture stand out without overpowering the other flavors. You can usually find them in the olive bar at well-stocked grocery stores. If not, check near the jarred pickles and condiments or at your local Italian market. Just be sure to pit and coarsely chop them for easy eating.
- Lemon juice and zest
- Salt and pepper
How to make olive pasta
Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the anchovies and minced garlic. Cook, breaking up the anchovies with a spoon, until they have dissolved into the butter.
Toast the breadcrumbs in the skillet until they turn golden brown. Take them off the heat and stir in the chopped parsley, parmesan, salt, and black pepper. Transfer the breadcrumb mixture to a small bowl and wipe the skillet clean.
In the now-empty skillet, heat the remaining olive oil and butter over medium-high heat. Once the butter has melted, add the sliced garlic and cook until golden and fragrant. Stir in the olives and cook for a few more minutes.
As the olives cook, drop the pasta into the boiling water and cook until al dente. Reserve some of the pasta cooking water before draining the rest.
Add the drained pasta, parmesan, and some of the reserved pasta water to the skillet with the olives and garlic. Toss together.
Stir in the lemon juice, lemon zest, fresh basil, and remaining parsley, and then season with salt and pepper to taste.
Sprinkle half of the toasted breadcrumb mixture over the pasta and reserve the rest for serving at the table. Enjoy!
Tips and tricks
- Cook your pasta to al dente (about 1 minute less than the package suggests). The noodles will continue to cook and soften once they’re tossed with the olives in the hot skillet.
- Remember to save at least 1 cup of the pasta cooking water before draining the rest. The starchy water is key to achieving a creamy, well-emulsified sauce that coats every noodle perfectly.
Variations
The simplicity of this Italian green olive pasta leaves lots of room for these delicious customization ideas:
- Add chicken: For a heartier meal, serve the pasta with sliced grilled chicken on top.
- Add shrimp: Sauté raw shrimp in the pan until pink and opaque before adding the olives.
- Add seafood: Top the plated olive pasta with seared scallops or salmon.
- Add vegetables: Bulk up the dish with sautéed spinach, mushrooms, sun-dried tomatoes, zucchini, artichoke hearts, or peas.
- Add a little heat: Stir in a pinch of red pepper flakes or drizzle Calabrian chili oil over top for a spicy kick.
Serving suggestions
Since this dish is rich and savory, I like balancing it with a simple arugula salad dressed in a bright, tangy vinaigrette. For a heartier side, you can’t go wrong with my Italian Radicchio Salad, Cherry Tomato Salad, or roasted vegetables like brussels sprouts or broccoli. And don’t forget the side of garlic bread to clean your plate!
For more side dish ideas, check out these 40+ Easy Side Dishes for Pasta or these 40+ Easy Italian Side Dishes.
FAQs
Not quite. While both dishes feature bold, briny flavors from olives, garlic, and anchovies, traditional pasta puttanesca also includes capers and crushed tomatoes. Olive pasta, on the other hand, focuses on the rich, buttery olive-based sauce.
Anchovies add an unmatched umami depth here; however, you can omit them to let the olives, garlic, and parmesan shine instead. If you’re looking for a substitute for anchovies, use 1 teaspoon of miso paste, a dash of soy sauce, or a spoonful of capers for a similar salty, umami punch.
Storing
- Store the leftover green olive pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it in a skillet over low-medium heat, stirring frequently. If needed, add a splash of water or olive oil to help loosen the sauce.
Erin’s wine pairings
Pasta with olives deserves a wine that balances its rich, briny, and savory dimensions. Here are a few of my favorites:
- A crisp, zesty Sauvignon Blanc offers bright, citrusy notes that cut through the richness and complement the briny olives.
- A refreshing, mineral-driven Pinot Grigio pairs perfectly with the bright and briny pasta.
- If you prefer red wine, stick with a fruit-forward Sangiovese or Pinot Noir to balance the dish without overwhelming it.
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Did you try this pasta with castelvetrano olives?
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Full Recipe
Green Olive Pasta
Equipment
Ingredients
For the garlicky breadcrumbs:
- 1 Tablespoon olive oil (extra-virgin )
- 1 Tablespoon butter
- 1/3 cup bread crumbs
- 3 cloves garlic (minced)
- 3 anchovy fillets (optional)
- 1/4 cup flat leaf parsley (chopped )
- 1/4 cup Parmesan cheese (finely grated )
- Salt and black pepper
For the pasta:
- 1 pound bucatini (spaghetti, or linguine)
- 3 Tablespoons butter (unsalted )
- 2 Tablespoons olive oil (extra virgin )
- 3 cloves garlic (thinly sliced)
- 1 cup Castelvetrano olives (pitted and coarsely chopped)
- 1/2 cup parmesan cheese (finely grated )
- 1/2-3/4 cup reserved pasta water
- Juice of 1 lemon (plus 1 teaspoon lemon zest)
- 1/4 cup basil leaves (julienned)
- 1/4 cup flat-leaf parsley (chopped)
- Salt and black pepper
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium heat. Once butter has melted, add 3 anchovy fillets and 3 cloves garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter.
- Add 1/3 cup bread crumbs and toast over medium high heat until golden brown. Off heat, stir in 1/4 cup flat leaf parsley, 1/4 cup Parmesan cheese, a pinch of salt and black pepper. Remove the breadcrumbs to a small bowl and wipe the skillet clean.
- Add 2 Tablespoons olive oil and 3 Tablespoons butter to the now empty skillet and heat over medium-high heat. Once the butter has melted, add the 3 cloves garlic and cook until golden and fragrant, 1-2 minutes. Add the 1 cup Castelvetrano olives and cook for 2-3 minutes.
- Once the water is boiling, cook your pasta until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Add the cooked pasta to the skillet with the olives, along with the 1/2 cup parmesan cheese and ½ cup of the pasta cooking liquid. Toss to combine, adding more of the pasta cooking liquid if needed to create a creamy sauce. Add the Juice of 1 lemon and zest, along with the fresh 1/4 cup basil leaves and 1/4 cup flat-leaf parsley.
- Season with salt and pepper, to taste. Sprinkle on half of the seasoned breadcrumbs, reserve the remaining breadcrumbs for serving at the table. Enjoy!
Notes
- Cook your pasta to al dente (about 1 minute less than the package suggests). The noodles will continue to cook and soften once they’re tossed with the olives in the hot skillet.
- Remember to save at least 1 cup of the pasta cooking water before draining the rest. The starchy water is key to achieving a creamy, well-emulsified sauce that coats every noodle perfectly.
- Add chicken: For a heartier meal, serve the pasta with sliced grilled chicken on top.
- Add shrimp: Sauté raw shrimp in the pan until pink and opaque before adding the olives.
- Add seafood: Top the plated olive pasta with seared scallops or salmon.
- Add vegetables: Bulk up the dish with sautéed spinach, mushrooms, sun-dried tomatoes, zucchini, artichoke hearts, or peas.
- Add a little heat: Stir in a pinch of red pepper flakes or drizzle Calabrian chili oil over top for a spicy kick.
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