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Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs

This delicious linguini recipe is courtesy of Pino Luongo and Mark Straussman and can be found in their cookbook, "Two Meatballs in the Italian Kitchen."

  • Servings: 6
Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs

Source: The Martha Stewart Show, May Spring 2008

Ingredients

  • Coarse salt
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, peeled
  • 1 large red onion, thinly sliced
  • 4 medium zucchini, halved lengthwise, then sliced very thinly crosswise
  • 20 Gaeta or Nicoise olives, pitted
  • 1 1/2 teaspoons dried oregano, preferably Sicilian
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Breadcrumbs

Directions

  1. Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

  2. Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.

  3. Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

Reviews (8)

  • leslierodman 31 Aug, 2010

    We really enjoyed this dish. Great as leftovers for a busy family. I added 1/2 block of feta cheese that I crumbled over the top.

  • CCiraco 3 Aug, 2010

    I've made pasta with breadcrumbs before and it gives it a great texture with just a bit of the cheese in the breadcrumb mixture, so it's not totally cheesey (although pure cheese IS awesome!) I'm going to try this one tonight!

  • CCiraco 3 Aug, 2010

    I've made pasta with breadcrumbs before and it gives it a great texture with just a bit of the cheese in the breadcrumb mixture, so it's not totally cheesey (although pure cheese IS awesome!) I'm going to try this one tonight!

  • inikolic 19 Aug, 2008

    Thanks for this naturally vegan recipe.

  • KennerP 13 Aug, 2008

    This is a great meal when you're tired of "meat" for dinner. Comforting and flavorful. I added chicken broth instead of pasta water (I didn't want to waste my leftover broth). I also used both parm

  • chitowngal 23 May, 2008

    What is the differnce between Gaeta

  • Playswithneedles 22 May, 2008

    I made this dish and it was a great hit. I added a few more olives...I put the lid over the veggies while sauteeing so the liquid did not boil away and the pasta absorbed it all. There was no need to use the pasta water and my son got the extra nutrients from the veggies. Oh, and I didn't have four zucchini, so I used two zucchini and two yellow squash. I also substituted parm cheese and it was fab!!

  • Teapot_Collector 20 May, 2008

    Remember what Mark said, they used breadcrumbs instead of cheese because it was cheaper.
    I'm going to try cheese first then breadcrumb when I run out of money.

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