Tuesday, September 9, 2014
Dinner request from the College Freshman
The pasta recipe was one we found a few years ago that is absolutely delicious. The roasted breadcrumbs and the saltiness of the olives is a treat. And with the olives, our pasta loving son is really pleased.
Spaghetti with Bread Crumbs and Olives (Giada De Laurentis)
3/4 cup extra-virgin olive oil
2/3 cup seasoned dried bread crumbs
1/4 teaspoon sea salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3/4 cup pitted and roughly chopped kalamata olives
3/4 cup pitted and roughly chopped large green olives
1/3 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, 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 1 cup of the pasta 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.
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