0.8 cup olives black pitted roughly chopped recommended: kalamata
0.3 teaspoon pepper black freshly ground plus more for seasoning
0.3 cup flat-leaf parsley fresh chopped
0.8 cup olives green pitted roughly chopped recommended: Bella Di Cerignola
0.8 cup olive oil extra-virgin
0.3 cup parmesan freshly grated
0.3 teaspoon sea salt plus more for seasoning
0.7 cup seasoned bread crumbs dried
1 pound pasta like spaghetti
Equipment
bowl
frying pan
pot
Directions
Bring a large pot of salted water to a boil.
Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Meanwhile, in a large saute pan, heat the oil over medium-high heat.
Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture.
Remove the pan from the heat and add the black and green olives.
Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta.
Transfer to a large serving bowl and garnish with the remaining parsley.
