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Refreshing Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs

Indulge in this captivating Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs, perfect for both casual weeknight dinners and special occasions. The recipe combines the delicate creaminess of pasta water mixed with parmesan, the kick of garlic and lemon, and the unique flavor of Castelvetrano o...
4
45 min
TOTAL TIME
919
CALORIES
$3.39
PER SERVING
Refreshing Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs
Ingredients
BREADCRUMB MIXTURE
4 SERVINGS
Unsalted Butter
1 tbsp unsalted butter
Italian Seasoned Breadcrumbs
1/2 cup italian seasoned breadcrumbs
Lemon
1/4 whole lemon
zest
Salt And Black Pepper
1 pinch salt and black pepper
OLIVE SAUCE
Castelvetrano Olives
1 cup castelvetrano olives
pitted and coarsely chopped
Garlic
3 cloves garlic
minced
Unsalted Butter
2 tbsp unsalted butter
Red Pepper Flakes
1 pinch red pepper flakes
Extra Virgin Olive Oil
1/3 cup extra virgin olive oil
PASTA AND SAUCE MIXTURE
Pasta Water
3/4 cup pasta water
Parmesan Cheese
1/2 cup parmesan cheese
finely grated
Lemon
1/2 whole lemon
zest
Lemon
1 whole lemon
juiced
Fresh Parsley
1/2 cup fresh parsley
chopped
Fresh Basil
1 cup fresh basil
coarsley chopped
Salt And Black Pepper
salt and black pepper
to taste
Bucatini Pasta
1 lb bucatini pasta
Directions
BREADCRUMB MIXTURE
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
In a large nonstick skillet, melt 1 tablespoon of unsalted butter over medium to medium-high heat
2
Add the Italian seasoned breadcrumbs to the skillet. Stir frequently until they reach a golden color. Should take around 1-2 minutes
3
Remove from heat and stir in the lemon zest, a pinch of salt and black pepper. Set the mixture aside, we will use it later
PASTA
4
Bring a large pot of water to a boil. Once boiling, add a pinch of salt and the bucatini pasta. Cook until pasta is al dente
OLIVE SAUCE
5
Empty and clean the skillet used for breadcrumbs. Add 1/3 cup of olive oil and 2 tablespoons of unsalted butter. Heat it over medium heat
6
After butter has melted, add minced garlic and red pepper flakes. Sauté for about 30 seconds until garlic is fragrant
7
Now, add the coarsely chopped Castelvetrano olives to the skillet. Stirring frequently, cook for an additional 2-3 minutes. After that, season with salt and pepper
PASTA
8
Before the pasta is fully cooked, reserve 3/4 cup of pasta water. Then, drain the pasta
PASTA AND SAUCE MIXTURE
9
Return the drained pasta to the skillet with the olive-garlic mixture. Add the reserved pasta water along with the parmesan cheese
10
Toss the pasta to combine it with all of the ingredients, creating a smooth pasta sauce
11
Add half of the previously prepared breadcrumb mixture, lemon zest, lemon juice, chopped parsley, and coarsley chopped basil. Toss again until all the ingredients are combined
12
Season with salt and black pepper according to your taste
13
Serve the pasta hot, garnished with the remaining breadcrumbs on top, along with extra parmesan and herbs if desired
Health Info
Macros
98g
CARBS
46g
FAT
28g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT