Spaghetti with Olives and Bread Crumbs

By drb487

I got this recipe from Food Network's Giada De Laurentis. I use any kind of large olives that are available, and if I don't have sea salt, I use kosher salt.

Ingredients

• 1 pound spaghetti
• 3/4 cup extra-virgin olive oil
• 2/3 cup seasoned dried bread crumbs
• 1/4 teaspoon sea salt, plut more for seasoning
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup pitted and roughly chopped black olives (recommended: kalamata)
• 3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
• 1/3 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Cook the pasta 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. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.

Drain the pasta, reserving the water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta.

Transfer to a large serving bowl and garnish with the remaining parsley.