Food & Cooking Recipes Ingredients Pasta and Grains Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs 2.5 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2015 Print Rate It Share Share Tweet Pin Email Servings: 6 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." Ingredients Coarse salt 1 pound linguine ¼ 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 ½ teaspoons dried oregano, preferably Sicilian ½ teaspoon crushed red pepper flakes ½ cup Breadcrumbs Directions 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. 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. 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. Rate it Print