When I saw this recipe I just had to make it. Kevin loves olives and this spaghetti is loaded with green and black olives giving it both fruity and salty flavors. I only had plain bread crumbs on hand so I added dried basil, oregano and garlic salt to the crumbs.
Spaghetti with Olives and Bread Crumbs: Giada at Home Cookbook
1 pound spaghetti pasta
3/4 cup olive oil
2/3 cup Italian-style seasoned dried bread crumbs
1/4 teaspoon salt, or more to taste
1/4 teaspoon black peppper
3/4 cup pitted and coarsely chopped black olives, such as kalamata
3/4 cup pitted and coarsely chopped large green olives, such as Cerignola
1/3 cup soy parmesan cheese
4 Tablespoons chopped fresh flat-leaf parsley leaves
Add the pasta to boiling water and cook according to pkg. directions.
Meanwhile, in a large pan, heat oil over medium-high heat. Add the bread crumbs, salt, and pepper. Stirring constantly, cook the bread crumbs 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 soy Parm. cheese and 3 tablespoons of the parsley. Season the pasta with the salt and pepper, if needed. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining 1 tablespoon parsley.