Description
A vibrant and healthy savory pasta dish featuring long bucatini ribbons buttery Castelvetrano olives fresh botanical herbs and a zesty lemon-panko crust.
Ingredients
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450 g bucatini.
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1 cup Castelvetrano olives.
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1/2 cup panko breadcrumbs.
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1/2 cup Parmesan cheese.
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3 tbsp butter.
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1/3 cup olive oil.
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1 lemon (juice and zest).
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1 cup fresh basil.
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1/2 cup flat-leaf parsley.
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3 cloves garlic.
Instructions
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Toast panko in butter for 2 minutes then stir in lemon zest for a professional-grade aromatic finish.
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Sauté garlic and red pepper in olive oil then add chopped olives for 3 minutes to release botanical oils.
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Boil bucatini until al dente then reserve 3/4 cup starchy water for the artisanal binder.
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Toss pasta with water and parmesan until a stable velvet-like emulsion forms.
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Fold in lemon juice fresh basil and parsley then top with crunchy breadcrumbs.
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Serve immediately with extra parmesan and herbs for a professional-grade social appetizer finish.
Notes
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Using starchy pasta water is the secret to a professional-grade glossy sauce for this Green Olive Pasta.
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Long bucatini ribbons provide a sophisticated and grain-rich foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 20 mins.
- Cook Time: 15 mins.
- Category: Pasta.
- Method: Sautéing/Tossing.
- Cuisine: Italian-Inspired.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 545 kcal.
- Sugar: ~ 3 g.
- Sodium: ~ 580 mg.
- Fat: ~ 28 g.
- Saturated Fat: ~ 8 g.
- Unsaturated Fat: ~ 20 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 62 g.
- Fiber: ~ 4 g.
- Protein: ~ 14 g.
- Cholesterol: ~ 25 mg.
Keywords: Green Olive Pasta, Castelvetrano Olive Pasta, Healthy Pasta Recipes, Lemon Breadcrumb Pasta, Mediterranean Dinners, New York Recipe