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Zesty Olive Bucatini with Crunchy Lemon-Themed Breadcrumbs

Name: Zesty Olive Bucatini with Crunchy Lemon-Themed Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup parmesan cheese, finely grated, plus extra for serving; 1 pound bucatini pasta; 1/2 cup panko breadcrumbs; 3 cloves garlic, minced; 3/4 cup pasta water; Juice of 1 lemon; 1/4 teaspoon red pepper flakes; 1 cup basil leaves, finely chopped; 1 cup Castelvetrano olives, pitted and roughly chopped; 1/2 cup flat-leaf parsley, finely chopped; 1/2 teaspoon black pepper, divided; 3/4 of a lemon zest; 1/3 cup extra virgin olive oil; 1 teaspoon salt, divided; 1 tablespoon unsalted butter; 2 tablespoons unsalted butter

Delight your taste buds with our Zesty Olive Bucatini with Crunchy Lemon-Themed Breadcrumbs. This gorgeous pasta dish lives up to its long name enticing buttery castelvetrano olives, aromatic garlic, a slight kick of red pepper flakes, and, most importantly, zest and juice of a lemon combined with p...

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45 min

TOTAL TIME

892

CALORIES

$3.46

PER SERVING

Zesty Olive Bucatini with Crunchy Lemon-Themed Breadcrumbs

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Ingredients

16 INGREDIENTS

4 SERVINGS

1/2 cup parmesan cheese

finely grated, plus extra for serving

1 lb bucatini pasta

1/2 cup panko breadcrumbs

1/4 tsp red pepper flakes

1 cup basil leaves

finely chopped

1 cup castelvetrano olives

pitted and roughly chopped

1/2 cup fresh flat leaf parsley

1/3 cup extra virgin olive oil

1 tsp salt

divided

1 tbsp unsalted butter

2 tbsp unsalted butter

Directions

8 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add panko breadcrumbs, stirring constantly until golden, approximately 2 minutes.

Remove breadcrumbs from heat, stir in 3/4 of a lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper. Set aside.

In the same skillet, heat olive oil and 2 tablespoons of unsalted butter over medium heat. Once butter has melted, add minced garlic and the red pepper flakes, sauté for 30 seconds until fragrant.

Add the chopped olives and sauté for another 2-3 minutes. Season with a pinch of salt and freshly cracked black pepper. Remove from heat and set aside.

Bring a large pot of salted water to a boil and cook bucatini pasta as per packet instructions until al dente. Just before draining pasta, save 3/4 cup of pasta water.

Drain pasta and add it back to the skillet with the olive mixture. Also, pour in 3/4 cup pasta water and the finely grated parmesan cheese, stirring to create a sauce.

Add half of the toasted lemon breadcrumbs, lemon juice, finely chopped parsley, and chopped basil leaves into the skillet. Toss until well combined.

Season pasta with the remaining salt and pepper. Serve the pasta sprinkled with the remaining breadcrumbs and extra parmesan if desired.