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Spaghetti with Olives and Bread Crumbs

kathleen kathleen


  • 1 pound spaghetti
  • 3/4 cup extra virgin olive oil
  • 2/3 cup seasoned dried bread crumbs
  • 1/4 t. sea salt
  • 1/4 t. pepper
  • 3/4 cup pitted and roughly chopped black olives (kalamata
  • recommended)
  • 3/4 cup pitted and roughly chopped large green olives
  • 1/3 cup freshly grated parmesan


  • 1

    1. Bring a large pot of salted water to a boil. Add the

  • 2

    pasta and cook, stirring occasionally, until tender but

  • 3

    still firm to the bite.

  • 4

    2. Meanwhile in a large sauté pan, heat the oil over

  • 5

    medium-high heat. Add the breadcrumbs and 1/4 teaspoon each

  • 6

    of the sea salt and pepper. Stirring constantly, cook the

  • 7

    breadcrumbs until golden brown, about 2 minutes.

  • 8

    3. Drain the pasta, reserving 1 cup of the pasta water.

  • 9

    Stir the pasta into the bread crumb mixture. Remove the

  • 10

    pan from the heat and add the black and green olives. Add

  • 11

    the parmesan cheese. Season the pasta with salt and pepper

  • 12

    taste. Gently toss to coat, adding reserved pasta water,

  • 13

    if needed to loosen the pasta. Serve.



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