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This linguine creation turns basic ingredients into a tangy Mediterranean-style meal featuring zesty lemon, salty olives, and crunchy breadcrumbs that wonderfully contrast with soft pasta. My kids beg for this light pasta dish whenever we want something less heavy.
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 always takes me back to those sunny meals by the Mediterranean.
Ingredients
- Whole grain bread: Adds a nutty taste and crunchy feel when toasted
- Broccolini: Gives a milder, softer option than standard broccoli
- Linguine pasta: Makes the ideal foundation for catching the light sauce
- Butter: Adds a smooth richness that helps sauce stick to pasta
- Green onions: Provides gentle onion taste without being too strong
- Garlic: Gives a fragrant boost to the meal
- Castelvetrano olives: Famous for their smooth feel and gentle fruity taste
- Fresh chives: Adds lively herb flavors
- Lemon zest and juice: Gives key tang to balance the rich elements
- Parmesan cheese: Adds savory depth and thickens the sauce
Step-by-Step Instructions
- Prepare the breadcrumbs:
- Turn fresh bread into rough crumbs with quick bursts in a food processor. This makes uneven bits that get extra crispy with better texture than packaged crumbs.
- Blanch the broccolini:
- Cook broccolini in boiling water for just 2 minutes to keep its bright color and crunch. An ice bath stops it from cooking more so it won't get soggy.
- Toast the breadcrumbs:
- Warm olive oil until it shimmers then add breadcrumbs. Stir them non-stop for even browning without burning. They turn golden fast, so watch them closely and pull them off heat as soon as they're deep gold.
- Char the broccolini:
- Cook the cooled broccolini in a hot pan to build flavor with light charring. This browning adds depth while keeping the veggie firm.
- Cook the pasta:
- Cook the pasta one minute less than the box says so it can finish in the sauce without getting mushy. Stir often to stop it from clumping.
- Build the sauce base:
- Melt butter gently to keep it from browning and cook the white green onion parts and garlic until just smelling good. This creates 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 puts citrus notes into the olive oil.
- Finish the pasta:
- The starchy pasta water is key for making a smooth sauce. Add parmesan bit by bit while stirring all the time to avoid lumps and make a creamy mix with the butter and pasta water.
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The Castelvetrano olives truly make this dish special. I found them while traveling through Sicily and fell in love with their buttery taste and meaty bite. They're much milder than other olives, so they're great for folks who usually think olives taste too strong.
Make Ahead Options
You can get parts of this pasta ready ahead of time for easier weeknight cooking. Toast the breadcrumbs up to three days early and keep them in a sealed container. Blanch the broccolini a day before and stick it in the fridge. When you're ready to cook, just char the broccolini and make the sauce. You can also mix the olives up to a day ahead, which actually lets the flavors grow even richer.
Ingredient Substitutions
If you can't get Castelvetrano olives, try Manzanilla olives though they taste a bit stronger. Asparagus works great instead of broccolini using the same quick-boil method. For folks avoiding gluten, use your go-to gluten free pasta and gluten free bread for crumbs or try crushed nuts for crunch. Make it vegan by swapping butter for more olive oil and using nutritional yeast instead of parmesan.
Serving Suggestions
This pasta works best as a main dish paired with a basic arugula salad with lemon and olive oil dressing. For a bigger meal, throw in some protein like grilled shrimp or white beans. I usually serve this with a light Pinot Grigio or Sauvignon Blanc that goes well with the lemony flavor. For fancy dinners, start with bruschetta or a light seafood starter to make a complete Italian-inspired meal.
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Enjoy your meal! This dish will whisk you away to the Mediterranean with every forkful.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! Linguine works great with this sauce, but you can swap in spaghetti, fettuccine, or bucatini too. If you want shorter pasta, try orecchiette or fusilli which will hold the olive mixture really well.
- → What can I substitute for castelvetrano olives?
Can't find castelvetrano olives? Try using Manzanilla or Picholine olives instead. They're also buttery and mild. Don't go for black olives though, they'll make your dish taste completely different.
- → How do I prevent the breadcrumbs from burning?
Use medium heat, stir them often, and don't walk away. They can turn from golden to burnt in seconds. If they're getting too dark too fast, turn down the heat or take the pan off the stove for a moment.
- → Can I make this dish ahead of time?
This dish tastes best right after you make it. But you can get a head start by cooking the broccolini, making the breadcrumbs, and mixing the olives ahead of time, then just do the final cooking right before you want to eat.
- → How can I make this dish vegetarian?
You're in luck! This dish is already vegetarian. Just double-check your parmesan has vegetable rennet instead of animal rennet if you're really strict about vegetarian food.
- → What's the best way to reheat leftovers?
Warm up leftovers in a pan over medium-low heat with a little water or olive oil to bring the sauce back to life. Stir now and then until it's hot. Keep your breadcrumbs in a separate container and sprinkle them on just before eating so they stay crunchy.