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I thought I hated olives—until I actually tried one. This is a delicious “pantry dish” for one!
1. Cook the spaghetti according to package directions. Drain (reserving 1/4 cup of the pasta water) and set aside.
2. Meanwhile, add 1 teaspoon olive oil to a small skillet over medium high heat. Add breadcrumbs and swirl to coat in the oil. Cook until golden brown. Set aside in a small bowl and season with a pinch of salt and pepper.
3. Add the remaining 1 teaspoon olive oil to the same skillet. Dump in the green olives, spaghetti, and parmesan. Add a little pasta water if the mixture seems too dry. Season with salt (if necessary) and pepper. Top with the breadcrumbs.
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