Description
This Green Olive Pasta with Toasted Lemon Breadcrumbs is a vibrant, fresh pasta dish packed with briny Castelvetrano olives, aromatic garlic, and tangy lemon. Topped with golden, crispy lemon breadcrumbs for added texture, it’s perfect for a weeknight dinner or a special occasion. This dish brings together bold flavors in a light and satisfying way, making it both indulgent and refreshing.
Ingredients
Scale
For the Toasted Lemon Breadcrumbs:
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- Zest of 1/4 lemon (about 1/2 teaspoon)
- Salt and pepper, to taste
For the Pasta:
- 1 pound bucatini, spaghetti, or linguine
- 1/3 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- Pinch of red pepper flakes
- 1 cup Castelvetrano olives, pitted and coarsely chopped
- 1/2–3/4 cup reserved pasta water
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- Zest of 1/2 lemon
- Juice of 1 lemon
- 1/2 cup flat-leaf parsley, chopped
- 1 cup basil leaves, coarsely chopped or torn
- Salt and freshly cracked black pepper, to taste
Instructions
- Make the Toasted Lemon Breadcrumbs
- Heat the butter in a large nonstick or cast iron skillet over medium to medium-high heat.
- Once melted, add the panko breadcrumbs and stir constantly until golden brown, about 1-2 minutes.
- Remove from heat, stir in the lemon zest, and season with salt and freshly cracked black pepper. Set aside.
- Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- While the pasta is cooking, wipe out the skillet used for the breadcrumbs and heat it over medium heat.
- Add the olive oil and butter. Once the butter has melted, add the chopped garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add the chopped Castelvetrano olives and cook for 2-3 minutes, stirring frequently. Season with a pinch of salt and black pepper. Remove from heat.
- Combine Pasta and Sauce
- When the pasta is almost finished cooking, reserve 1/2 to 3/4 cup of the pasta water. Drain the pasta.
- Add the cooked pasta to the skillet with the olive mixture. Pour in 1/2 cup of the reserved pasta water and the Parmesan cheese.
- Toss to combine, letting the cheese melt and the pasta water form a sauce. If needed, add a little more pasta water to reach the desired consistency.
- Add Final Touches
- Stir in half of the toasted lemon breadcrumbs, lemon zest, lemon juice, parsley, and basil. Toss until everything is well combined.
- Season with salt and freshly cracked black pepper to taste.
- Serve
- Serve the pasta in bowls, topped with the remaining toasted breadcrumbs.
- Garnish with extra Parmesan cheese and fresh herbs if desired.
- Enjoy your flavorful Green Olive Pasta with Toasted Lemon Breadcrumbs!
Notes
- Pasta Shape: You can use any type of pasta, but bucatini, spaghetti, or linguine work best.
- Breadcrumb Variations: If you don’t have panko, regular breadcrumbs will also work, but panko provides a lighter, crunchier texture.
- Olives: Castelvetrano olives are recommended for their buttery, mild flavor, but you can substitute them with Kalamata or green olives for a tangier taste.
- Make Ahead: Prepare the toasted lemon breadcrumbs in advance and store them in an airtight container for up to a week.
- Prep Time: 10 mins
- Cook Time: 15-20 mins
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 520
- Sugar: 3g
- Sodium: 620 mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0 g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg