In My Kitchen: Spaghetti with Castelvetrano Olives and Capers

My husband and I both hate olives with a passion! However, Sean’s mom’s olive tapenade is our favorite thing in the world. Go figure!

I’m starting to think that it’s only certain kinds of olives, and certain olive recipes, that we don’t like. I know that we don’t like black olives. But what about green olives…?

When I saw this easy pasta recipe from What’s Gaby Cooking, I decided to stretch our taste buds to their limits and give it a try. Thank goodness I did – we both love this pasta, olives and all!

You’ll need:

  • 1 box uncooked spaghetti
  • 1 cup castelvetrano olives (pitted)
  • 2 teaspoons capers, drained and rinsed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup toasted bread crumbs
  • 2 cloves garlic, peeled
  • 1/4 cup Italian parsley
  • 1/4 cup basil leaves
  • Zest and juice of 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside.

2. In a food processor, add olives, capers, garlic, parsley, basil, lemon zest, red pepper flakes, salt and pepper. Pulse for about 1 minute, until chunky.

3. In a small skillet, heat a small amount of olive oil. Add breadcrumbs and stir. Cook until toasted.

4. In a large skillet, heat oil over medium heat. Add the olive tapenade mixture and heat for 1 minute. Add the cooked pasta, lemon juice, Parmesan cheese and toasted breadcrumbs. Toss to combine. Serve.

Source: Adapted from a recipe by What’s Gaby Cooking

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