This pasta is an easy-to-make and flavorful dish. It has just a few ingredients and takes only 15 minutes to cook. The crispy breadcrumb topping even makes it a more tasty and interesting dinner. You can reach for this Kalamata Olive Paste Spaghetti with Crispy Breadcrumbs recipe when you need something quick.
Here is the step-by-step instruction:
- 1 (12 oz.) Box Gluten-Free Spaghetti*
- Hanoli Extra Virgin Olive Oil
- ½ Cup Seasoned Gluten-Free Breadcrumbs
- ½ Cup Kalamata Olive Paste
- ¾ Cup Freshly Grated Parmigiano-Reggiano, plus more for topping
- ½ Cup Chopped Flat-Leaf Parsley, divided
- Freshly Ground Black Pepper
How to make it:
Step 1: Bring a large pot of water to a boil. Season the water generously with salt and then add in the pasta. Cook the pasta according to the package instructions, subtracting 1 minute from the recommended cooking time. Reserve 1 cup of the pasta water before draining the pasta.
Step 2: While your pasta is cooking, heat a few drizzles of olive oil in a small pan over medium heat. Stir in the breadcrumbs and toast them until golden brown, about 1-2 minutes.
Step 3: Add the drained pasta back into the pot and add the tapenade, and ½ cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add in the cheese and ½ of the parsley. Season the pasta well with black pepper.
Step 4: Pile the pasta onto serving plates and top each with cheese, parsley, and breadcrumbs. Finish each with a drizzle of olive oil and dig in!
*Note: If you aren’t gluten-free, you can use regular pasta and breadcrumbs. Wheat pasta usually comes in 16 oz. boxes, but you don’t have to worry about cutting it down to make this. Make the whole box and you’ll probably need to add more pasta water. It’s not necessary to increase the other ingredients. Extra cheese wouldn’t hurt though!
Source: Fashionable Foods