Spaghetti with olives and breadcrumbs

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
500g spaghetti
175ml extra virgin olive oil
50g seasoned dried breadcrumbs
1/4 tsp sea salt, plus more for seasoning
1/4 tsp freshly ground black pepper, plus more for seasoning
100g pitted and roughly chopped black olives (recommended: kalamata)
100g pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
35g freshly grated Parmesan
60g chopped fresh flat-leaf parsley
1) Bring a large pan of salted water to the boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

2) Meanwhile, in a large frying pan, heat the oil over a medium-high heat. Add the breadcrumbs and 1/4 tsp each of the salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.

3) Drain the pasta, reserving 240ml of the pasta water. Stir the pasta into the breadcrumb mixture. Remove the pan from the heat and add the black and green olives.

4) Add the Parmesan cheese and 3 tbsp of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding the reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

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