Spaghetti with Olives and Bread Crumbs

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

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    pasta and cook, stirring occasionally, until tender but

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    still firm to the bite.

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

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

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

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    breadcrumbs until golden brown, about 2 minutes.

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

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    Stir the pasta into the bread crumb mixture. Remove the

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

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    the parmesan cheese. Season the pasta with salt and pepper

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

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    if needed to loosen the pasta. Serve.

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