- 1 pound spaghetti pasta
- Âľ cup olive oil
- â…” cup Italian-style seasoned dried bread crumbs
- ÂĽ teaspoon salt, or more to taste
- ÂĽ teaspoon freshly ground black pepper, or more toÂ taste
- Âľ cup pitted and coarsely chopped black olives, such asÂ kalamata
- Âľ cup pitted and coarsely chopped large green olives,Â such as Cerignola
- â…“ cup freshly grated Parmesan cheese
- 4 tablespoons chopped fresh flat-leaf parsley leaves
Hereâ€™s a dish that is so much more than the sum of itsÂ parts, which are all simple pantry ingredients that youÂ probably have on hand right now. Bread crumbs wereÂ traditionally a thrifty way for Italian housewives to useÂ up leftover crusts of bread, but they really make the dish;Â sautĂ©ed in olive oil, the bread crumbs get crispy andÂ make a crunchy crust on each strand of pasta.
- Bring a large pot of salted water to a boil. Add the pastaÂ and cook, stirring occasionally, until tender but still firmÂ to the bite, about 8 minutes.
- Meanwhile, in a large sautĂ© pan, heat the oil overÂ medium-high heat. Add the bread crumbs, salt, andÂ pepper. Stirring constantly, cook the bread crumbs untilÂ golden brown, about 2 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. StirÂ the pasta into the bread crumb mixture. Remove the panÂ from the heat and add the black and green olives. AddÂ the Parmesan cheese and 3 tablespoons of the parsley.
- Season the pasta with salt and pepper, if needed. GentlyÂ toss to coat, adding reserved pasta water, if needed, toÂ loosen the pasta. Transfer to a large serving bowl andÂ garnish with the remaining 1 tablespoon parsley.