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

Name: Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs
Ingredients: Coarse salt; 1 pound linguine; 0.25 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; 1.5 teaspoons dried oregano, preferably Sicilian; 0.5 teaspoon crushed red pepper flakes; 0.5 cup Breadcrumbs

2.5

(24)

By

Martha Stewart Editors

Updated on April 16, 2015

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.