This recipe was probably one of the first dishes I ever really made that was more than mac and cheese from a box. My husband is sick so I wanted to make something quick and easy (and yummy!) and this recipe came to mind! I absolutely love olives and my husband has had an obsession with Bloody Mary’s lately so I had a huge jar of olives with pimentos on hand. I used olives with pimentos but you can use any kind of green olives you’d like. You can even add kalamata if you like those as well.
Pasta with Olives and Breadcrumbs
1 pound of pasta of your choice (I used penne because that was just what I had on hand)
3/4 cup extra-virgin olive oil
2/3 cup italian dried bread crumbs
1/4 teaspoon sea salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3/4 cup pitted and roughly chopped green olives
1/3 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (for a little spice)
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Add in the red pepper flakes if you want to add a little spice to the dish, if not simple omit the ingredient. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes. You want to keep the breadcrumb mixture moist so if you need to add more olive oil go ahead and do so.
Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the green olives. Add the Parmesan cheese, and season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta.