Green Olive Spaghetti with Sourdough Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. spaghetti, bronze cut

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1/3 cup green olives (preferably Cerignola or Castelvetrano)

• 1/4 cup white wine

• 1/4 tsp. crushed red chili flakes

• Juice of 1 lemon

• 4 tbsp. butter

• 1/4 cup Parmigiano Reggiano, grated

• 1/2 cup toasted sourdough breadcrumb
  

Toasted Sourdough Breadcrumbs:

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 2 slices stale San Francisco sourdough bread, cubed

• 1/4 tsp. salt

Tip: If you don't have stale bread, leave the slices of bread out overnight or toast in the oven on a low temperature until the bread becomes firm.

Directions:

Toasted Sourdough Breadcrumbs:

1. Add the sourdough to a food processor and pulse until breadcrumbs form.

2. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

3. Stir in the breadcrumbs along with the salt and toast in the pan until golden brown in color

Green Olive Spaghetti:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the olive oil to a large sauté pan and sauté the garlic over medium-low heat for 1-2 minutes, until fragrant.

3. Add the chopped green olives, white wine and a pinch of crushed red chili flakes (add more if you like a little more kick!). Simmer over low heat for 2-3 minutes.

4. Once the water comes to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add it to the sauté pan along with the lemon juice, butter and 1/4 cup of pasta water. Toss over medium heat until combined.

6. Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with sourdough breadcrumbs and more Parmigiano.