Cooklist AI
Zesty Olive Bucatini with Crunchy Lemon-Themed Breadcrumbs
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...
2
45 min
TOTAL TIME
892
CALORIES
$3.46
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
1 tbsp unsalted butter
Directions
8 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add panko breadcrumbs, stirring constantly until golden, approximately 2 minutes.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Add half of the toasted lemon breadcrumbs, lemon juice, finely chopped parsley, and chopped basil leaves into the skillet. Toss until well combined.
8
Season pasta with the remaining salt and pepper. Serve the pasta sprinkled with the remaining breadcrumbs and extra parmesan if desired.
Health Info
Macros
93g
CARBS
45g
FAT
27g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
1 Recipe for Olive
Frequently Asked Questions
What is the difference between green and black olives?
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Why are some olives stuffed?
Are all olives suitable for oil making?
Do olives contain healthy fats?
Why are olives so salty?
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