February 22, 2019
Green Olive Pasta with Lemony Breadcrumbs
If you love olives, this Green Olive Pasta with Lemony Breadcrumbs is the dish for you! It’s buttery and rich, yet bright and fresh, thanks to the lemony breadcrumb topping. This recipe is easy enough to whip up for a quick weeknight dinner, yet impressive enough for a dinner party or date night in!
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsGreen Olive Pasta with Lemony Breadcrumbs
If you’re anything like me, then you’re head over heels for olives. Especially Castelvetrano Olives. They’re meaty, buttery, rich, and just so delicious! Which makes them the perfect base for this pasta. And the lemony breadcrumbs? They add the perfect pinch of freshness to this dish!
Grab a drink and let’s get to cookin’ the best Green Olive Pasta with Lemony Breadcrumbs!
Ingredients and Substitutions
I love the ingredients list for this green olive pasta with lemony breadcrumbs because it’s simple and I can almost guarantee you probably already have a majority of them in your fridge and pantry! Below is a list of everything you’ll need, plus any possible substitutions:
- Olive Oil
- Panko Breadcrumbs: If unavailable, regular breadcrumbs can be used, though the texture may differ slightly.
- Lemon Zest: The zest of a small lemon adds a bright, citrusy flavor. Ensure to use organic lemons for zest.
- Seasonings: Garlic powder, red pepper flakes, salt, pepper.
- Pasta: I like to use this pasta, but feel free to substitute with other pasta shapes like fettuccine, linguine, or even gluten-free pasta if preferred.
- Green Olives: Choose high-quality green olives, preferably Castelvetrano or Cerignola for their mild, buttery flavor. If unavailable, use other green olives, but be mindful of their saltiness.
- Fresh Parsley
- Capers: You may need to omit if using regular green olives.
- Vegan Butter
- Fresh Garlic
- Vegan Parmesan Cheese: Sub with nutritional yeast.
- Fresh Lemon Juice
Step-by-Step Instructions
As simple as the ingredients list is, so are the steps to make this green olive pasta with lemony breadcrumbs! Here’s how to make it:
1. Prepare the Lemony Breadcrumbs:
Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, add the panko breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes. Remove from the heat. Stir in the lemon zest, garlic powder, red pepper flakes and salt, and mix to combine. Set the breadcrumbs and the sauté pan aside.
2. Cook the Pasta:
Meanwhile, cook pasta until al dented according to directions. Before draining, reserve 1 cup of the pasta water. Drain and set aside.
3. Prepare the Olive Mixture and Sauce:
In a food processor, combine olives, parsley, capers, red pepper flakes, salt, and pepper. Pulse until a thick paste forms. In the pan used for breadcrumbs, heat vegan butter over medium heat. Add the olive mixture, reserved chopped olives, garlic, vegan parmesan, and ¼ cup of reserved pasta water. Stir constantly until the parmesan melts. If the sauce is too thick, add water ¼ cup at a time until desired consistency is achieved (I usually add about ½ cup).
4. Combine Pasta and Sauce:
Off the heat, stir in al dente pasta and fresh lemon juice, ensuring it’s fully coated in the sauce.
5. Garnish and Enjoy!
Garnish with lemony breadcrumbs, vegan parmesan, and fresh parsley. Serve immediately and savor the burst of flavors in every bite!
Tips & FAQs
- Choose High-Quality Olives: Opt for high-quality green olives, such as Castelvetrano or Cerignola, for their buttery texture and mild flavor. Specialty grocery stores or Mediterranean markets often carry a variety of olives.
Where can I purchase Castelvetrano or Cerignola olives?
I typically purchase my olives at Whole Foods, but if you have a grocery store with a deli section, make sure to check there! Specialty food stores, farmers’ markets, or online retailers that offer a variety of olives can also be good sources.
Can I use black olives instead of green olives?
While the recipe is specifically designed for the unique flavor of green olives, you can certainly use black olives as a substitute. Keep in mind that the taste will be different, so adjust other seasonings accordingly.
Is there a gluten-free option for the breadcrumbs?
Yes! I especially love these gluten-free breadcrumbs, but feel free to sub out for your favorite brand. Ensure other ingredients, like pasta, are also gluten-free if needed.
Can I prepare the breadcrumbs ahead of time?
Absolutely! Prepare the lemony breadcrumbs up to 3 days in advance and store them in an airtight container at room temperature. Sprinkle them over the pasta just before serving to maintain their crispiness.
How do I store leftovers?
tore leftover pasta in an airtight container in the refrigerator for up to 2-3 days. Keep the breadcrumbs separate to maintain their texture.
More Pasta Recipes
- Creamy Gochujang Pasta
- Chipotle Chicken Pasta
- One Pot Cajun-Inspired Pasta
- Chick’n Caesar Pasta Salad
- Chick’n Pesto Pasta Salad
I hope you love this Green Olive Pasta with Lemony Breadcrumbs as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Green Olive Pasta with Lemony Breadcrumbs
Ingredients
For the Breadcrumbs
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- Zest of 1 small lemon
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
For the Pasta
- 1- pound uncooked pasta noodles of choice I love using this Regioni D'Italia Busiati Pasta that I find at Home Goods, of all places, but any pasta will do!
- 2 cups pitted green olives preferably Castelvetrano or Cerignola, divided
- 1/3 cup fresh chopped parsley plus more for garnish
- ¼ cup capers drained
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- Salt to taste
- 4 tablespoons vegan butter
- 6 cloves fresh minced garlic
- 1 cup vegan parmesan cheese plus more for garnish
- ½ cup fresh lemon juice
Instructions
- Start by making the lemony breadcrumbs. Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, add the panko breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes. Remove from the heat. Stir in the lemon zest, garlic powder, red pepper flakes and salt, and mix to combine. Set the breadcrumbs and the sauté pan aside.
- Meanwhile, cook pasta until al dented according to directions. Before draining, reserve 1 cup of the pasta water. Drain and set aside.
- Place 1 cup of the olives in a food processor, along with 1/3 cup parsley, capers, red pepper flakes, salt, and pepper and pulse until a thick, clumpy paste forms. Taste and adjust seasonings, if necessary. Roughly chop the reserved cup of olives.
- In the same pan you prepare the breadcrumbs in, heat the vegan butter over medium heat. Once melted, add the fresh minced garlic and sauté until fragrant, 1 to 2 minutes.
- Add the olive mixture and roughly chopped olives, parmesan, and ¼ cup of the reserved pasta water to the pan, stirring constantly. Continue to cook, stirring often, until the parmesan melts throughout. If the sauce seems too thick, feel free to add water ¼ cup at a time until you reach the desired consistency (I end up using about ½ cup).
- Off the heat, stir in the al dente pasta and fresh lemon juice, mixing until it’s fully coated in the sauce.
- Garnish with the lemony breadcrumbs, vegan parmesan and fresh minced parsley, and enjoy!!!
Chain grocery store cherry tomatoes have become so pathetically devoid of flavor in my area (mid-Atlantic) they are no longer worth buying. HOWEVER. I can see that frying them to reduce water content and intensify whatever flavor is there may salvage them. Especially with olives and capers thrown in. I will keep this recipe in mind when pondering the next box of cherry tomatoes!
You can also completely omit the cherry tomatoes. I added them because we receive a CSA box weekly and they were included. They were about to go bad, so rather than toss them, I Blistered them. They definitely don’t make or break the dish, though. The star is the Olive & Caper Sauce + the Lemony Breadcrumbs.