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This linguine creation turns basic kitchen items into a sunny Mediterranean meal loaded with tangy lemon, tasty olives, and crunchy breadcrumbs that work magic against the soft pasta. My folks always ask for this bright pasta when we want something lighter than our usual dinners.
I came up with this dish during a trip to Sicily where I got hooked on simple Italian cooking. The mix of green olives with lemon instantly takes me back to those warm meals by the Mediterranean.
Ingredients
- Whole grain bread: Gives a nutty taste and crunchy feel when toasted
- Broccolini: A milder, softer option than regular broccoli
- Linguine pasta: Makes the ideal foundation to grab the light sauce
- Butter: Adds depth and helps sauce stick to pasta
- Green onions: Offers gentle onion flavor that doesn't take over
- Garlic: Brings warm, fragrant background notes
- Castelvetrano olives: Famous for their smooth bite and gentle fruity taste
- Fresh chives: Adds lively green hints
- Lemon zest and juice: Gives key tanginess to cut through richness
- Parmesan cheese: Adds savory depth and naturally thickens the sauce
Step-by-Step Instructions
- Prepare the breadcrumbs:
- Pulse fresh bread in quick bursts using a food processor to get uneven crumbs. These random bits crisp up way better than uniform store-bought ones.
- Blanch the broccolini:
- Cook broccolini in boiling water for just 2 minutes to keep its bright color and snap. Dunking in ice water right after stops it from turning mushy.
- Toast the breadcrumbs:
- Heat up olive oil till it shimmers then toss in breadcrumbs. Keep stirring them around so they brown evenly without burning. They turn golden fast, so watch them closely and pull them off heat once they're deep gold.
- Char the broccolini:
- Sear the blanched broccolini in a hot pan to get some tasty browning. This light charring adds depth while keeping the veggie firm.
- Cook the pasta:
- Cook pasta one minute less than package says so it can finish in the sauce without getting soggy. Stir now and then to keep it from clumping.
- Build the sauce base:
- Gently melt butter so it doesn't brown and softly cook the white green onion parts with garlic until just smelling good. This makes a tasty base without burning the subtle flavors.
- Prepare the olive mixture:
- Mix the tangy olives with fresh herbs and lemon zest while pasta cooks. This lets flavors blend and infuses the oil with citrus.
- Finish the pasta:
- The starchy pasta water is key for making a silky sauce. Add parmesan bit by bit while constantly stirring to avoid lumps and create a smooth mix with butter and pasta water.
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The Castelvetrano olives really make this dish special. I found them while traveling through Sicily and couldn't get enough of their buttery flavor and meaty bite. They're much milder than other olives, so they're perfect for people who usually think olives taste too strong.
Make Ahead Options
You can prep parts of this pasta early to save time on busy nights. Toast the breadcrumbs up to three days before and keep them in a sealed container. Blanch the broccolini a day ahead and store it in the fridge. When you're ready to cook, just char the broccolini and make the sauce. You can also mix the olives and seasonings a day early, which actually lets the flavors get even better.
Ingredient Substitutions
Can't find Castelvetrano olives? Try Manzanilla olives instead, though they're a bit stronger tasting. Asparagus works great instead of broccolini - just blanch it the same way. For folks who don't eat gluten, swap in your go-to gluten-free pasta and use gluten-free bread for crumbs or try crushed nuts for crunch. To make it vegan, use extra olive oil instead of butter and swap nutritional yeast for the parmesan.
Serving Suggestions
This pasta works perfectly as a main dish with a simple arugula salad dressed with lemon and olive oil. If you want something heartier, add some grilled shrimp or white beans. It goes great with a light Pinot Grigio or Sauvignon Blanc that matches the lemony flavor. For fancy dinners, start with bruschetta or a light seafood app to create a complete Italian-inspired meal.
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Enjoy your meal! Every bite of this dish will whisk you away to the Mediterranean.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! Though linguine works great with this sauce, feel free to swap in spaghetti, fettuccine, or bucatini for a similar vibe. If you want shorter pasta, go for orecchiette or fusilli which grab onto the olive mixture really well.
- → What can I substitute for castelvetrano olives?
Can't track down castelvetrano olives? Try using Manzanilla or Picholine olives instead. They've got that same buttery, mild taste. Skip black olives though, as they'll totally change how your dish tastes.
- → How do I prevent the breadcrumbs from burning?
Keep your heat around medium, stir them often, and don't walk away. They can turn from golden to burnt in no time. If they're darkening too quickly, turn down your heat or just lift the pan off the burner for a moment.
- → Can I make this dish ahead of time?
This dish tastes best when it's fresh off the stove. That said, you can get a head start by blanching the broccolini, making your breadcrumbs, and mixing up the olive blend ahead of time, then just finish cooking everything right before you're ready to eat.
- → How can I make this dish vegetarian?
You're in luck! This dish doesn't have meat already. Just double check that your parmesan uses plant-based rennet instead of animal rennet if you're strictly vegetarian.
- → What's the best way to reheat leftovers?
Warm up any leftover pasta in a pan over medium-low heat with a little splash of water or olive oil to bring the sauce back to life. Give it a stir now and then until it's hot. Don't mix in the breadcrumbs until you're ready to eat so they stay crunchy.