Capellini with Olives and Crispy Crumbs


For the crumbs

  • 1 cup coarse breadcrumbs (a mix of panko and regular works well)
  • 1/3 cup freshly grated parmesan cheese
  • 1 garlic clove, minced
  • 1 tsp dried herbs (thyme, rosemary, oregano, etc)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp extra virgin olive oil

For the pasta

  • 1/4 cup olive oil
  • 2 large garlic cloves, minced
  • 1/2 pound capellini
  • 1/2 cup pitted olives, roughly chopped
  • 1/4 cup minced basil or 1 tbsp dried herbs
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine or reserved pasta water
  • 1/4 cup freshly grated parmesan cheese
  • Optional add ins- spinach, sun-dried tomatoes, roasted eggplant, sauteed mushrooms, artichokes

Preheat oven to 350. Line a baking tray with parchment and mix together all of the ingredients except for the oil on the tray with your hands. Drizzle with the olive oil and work it into the crumbs until well moistened. Bake for 5 minutes then take out and stir. Bake another 3 to 5 minutes until well browned

Bring a large pat of salted water to a boil. Meanwhile, pour oil into a large frying pan over low heat and add the garlic.

Cook pasta until softened but still hard in the middle. Stir olives into the oil mixture and then add the pasta. Sprinkle with herbs and add in wine or reserved pasta water and any add ins and stir well. Let cook for 2-3 minutes. Right before serving, toss the pasta with the breadcrumbs and garnish with parmesan cheese

From Food and Drink Magazine


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