Green Olive Capellini with Toasted Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Green Olive Capellini

• 1/2 lb. capellini

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1/3 cup green olives, halved and chopped (preferably Cerignola or Castelvetrano)

• 1/4 cup white wine

• 1/4 tsp. crushed red chili flakes

• Juice of 1 lemon

• 4 tbsp. butter

• 1/3 cup Parmigiano Reggiano, grated

• 1/2 cup lemon garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Add the olive oil to a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan until golden brown in color.

3. Add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Green Olive Capellini:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the olive oil to a large sauté pan and sauté the garlic over medium-low heat for 1-2 minutes, until fragrant.

3. Add the chopped green olives, white wine and a pinch of crushed red chili flakes. Simmer over low heat for 2-3 minutes.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add it to the sauté pan along with the lemon juice, butter and 1/4 cup of pasta water. Toss over medium heat until combined.

6. Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with breadcrumbs and more Parmigiano.