I’ve always loved cooking for company. Whether it’s one person or a party of twelve, I absolutely love it. Whenever I have a dinner party, there’s always got to be a theme. I’ve recently just booked my flight to Rome (less than a week away!!!) so I thought I’d make something with a bit of an Italian inspiration. Thanks to some leftovers I had in the fridge and in my pantry, I decided to make a deliciously briny linguine with olives and bread crumbs.
I’ll admit that this pasta dish has more of a Sicilian flair to it. Two types of olives, capers, crunchy bread crumbs and good quality olive oil makes this an excellent summer pasta. It’s fall now in Vancouver but since I had some leftovers olives from my Spanish party a couple weeks prior and half a bottle of capers, I thought “Why not?”. I love these flavours a lot and tend to gravitate to lighter recipes such as this as opposed to ones with heavy sauces or ones you’d typically see on Italian dinner menus.
It’s an amazingly flavourful pasta that is a winner for anyone who is into briny and salty pastas. It was a big hit with my boyfriend (OMG WHAT), especially when served with freshly-grated parmigianno reggiano and another drizzle of high quality of olive oil. Too good. Honest to god, you must make this now.
LINGUINE WITH OLIVES AND BREAD CRUMBS - serves 6
1 (500g) package of linguine
1/2 cup pasta water, reserved
1/2 cup extra virgin olive oil
1 head of garlic, minced
1 tsp dried red chili flakes
1 cup sliced black olives
1/2 cup bella di ceragnola olives, smashed, de-pitted and roughly chopped
1/4 cup capers, drained
2/3 cup Italian bread crumbs, toasted
1 bunch Italian flat-leaf parsley, chopped
salt + pepper to taste
extra virgin olive oil
Cook linguine in a pot of heavily salted boiling water until al dente. Reserve 1/2 cup of pasta water and set aside. Drain pasta and rinse. Set aside.
In a large saucepan, heat your olive oil until hot over medium-high heat and and the garlic and chili flakes. Saute for one minute.
Add in the olives and anchovies and saute.
Add in the pasta and the pasta water and toss. Add salt and pepper to taste. I personally love a ton of freshly ground pepper but use your own discretion.
When you’re about to serve, add the toasted bread crumbs and Italian flat-leaf parsley. Add extra olive oil if desired.