Ingredients
For the Toasted Lemon Breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- Zest of 1/4 lemon (about 1/2 teaspoon zest)
- Salt, to taste
- Black pepper, freshly cracked, to taste
For the Pasta and Olive Sauce
- 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 to 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 packed flat-leaf parsley, chopped
- 1 cup basil leaves, coarsely chopped or torn
- Salt, to taste
- Black pepper, freshly cracked, to taste
Instructions
- Prepare Toasted Lemon Breadcrumbs: Heat 1 tablespoon of unsalted butter in a large nonstick or cast iron skillet over medium to medium-high heat. Once melted, add 1/2 cup panko breadcrumbs and stir constantly until they turn golden brown, about 1-2 minutes. Remove from heat, then stir in the zest of 1/4 lemon, a pinch of salt, and freshly cracked black pepper. Set aside the toasted breadcrumbs and keep the skillet for the next step.
- Cook Garlic and Olive Sauce: Bring a large pot of salted water to a boil for the pasta. While waiting, wipe out the skillet used for breadcrumbs and return it to medium heat. Add 1/3 cup extra virgin olive oil and 2 tablespoons unsalted butter. When butter has melted, add chopped garlic and a pinch of red pepper flakes, sautéing for about 30 seconds until fragrant. Stir in 1 cup coarsely chopped Castelvetrano olives and cook for 2-3 minutes, stirring frequently to prevent garlic from burning. Season with a pinch of salt and freshly cracked black pepper, then remove from heat.
- Cook Pasta: Add the bucatini (or chosen pasta) to the boiling water and cook until al dente according to package instructions. Before draining, scoop out 1/2 to 3/4 cup of pasta water and set aside. Drain the pasta thoroughly.
- Toss Pasta with Sauce and Seasonings: Return the drained pasta to the skillet with the olive sauce. Add 1/2 cup reserved pasta water and 1/2 cup finely grated Parmesan cheese. Toss well to combine, allowing the ingredients to create a smooth, cohesive sauce. Mix in half of the toasted lemon breadcrumbs, zest of 1/2 lemon, juice of 1 lemon, chopped flat-leaf parsley, and torn basil leaves. Toss again thoroughly. Adjust seasoning with salt and freshly cracked black pepper to taste.
- Serve: Plate the pasta and sprinkle the remaining toasted lemon breadcrumbs over the top for added crunch. Offer extra Parmesan cheese and herbs on the side as desired for garnish and extra flavor.
Notes
- Castelvetrano olives are mild and buttery, but you can substitute with other green olives if unavailable.
- If you prefer less spice, reduce the red pepper flakes or omit entirely.
- The toasted lemon breadcrumbs add a lovely texture contrast — do not skip this step.
- Reserve some pasta water to help the sauce emulsify smoothly around the noodles.
- Using fresh herbs enhances flavor; basil and parsley should be added at the end to maintain their brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
