Green Olive Pasta
Servings: 6 people
Calories: 523kcal
This quick and easy Olive Pasta recipe tosses al dente pasta with Castelvetrano olives, anchovies, garlic, and parmesan. Topped with garlicky toasted breadcrumbs, it’s the kind of meal that feels effortlessly elegant yet totally weeknight-friendly!
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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
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.
- 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.
Nutrition
Calories: 523kcal | Carbohydrates: 63g | Protein: 16g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 620mg | Potassium: 240mg | Fiber: 4g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 2mg