Sunday, June 18, 2017

Orecchiette with Green Olives, Capers and Breadcrumbs

I loved this pasta so much I've already made it twice - It's definitely getting added to the list of regulars on rotation.  The flavors are unique and robust and of course I love all the pretty green ingredients.

{Recipe adapted from this one from Bon Appetit}

- 1 tablespoon plus 1/2 cup extra virgin olive oil
- 1/4 cup panko or plain breadcrumbs
- Salt & freshly ground black pepper
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest, finely grated
- 12 ounces orecchiette or pasta of your choice
- 5 oil-packed anchovy fillets
- 2 cloves garlic
- 1 cup chopped fresh flat leaf parsley
- 1/2 cup chopped fresh basil
- 2 cup green olives, pitted and sliced
- 3 tablespoons drained capers
- 1/2 ounce freshly grated Parmesan, plus additional for serving
- 2 tablespoons fresh lemon juice

1.  Heat 1 Tbsp. of oil in small skillet over medium heat and add breadcrumbs, stirring until golden, about 5 minutes.  Season with salt & pepper.  Remove from heat and toss with dill and lemon zest.  Set aside.

2.  Cook pasta in a large pot of salted boiling water, stirring occasionally until cooked al dente.  Drain and reserve 1/2 cup cooking water.

3.  Meanwhile, using a chef's knife mash garlic cloves and anchovy on a cutting board to create a paste.  In a medium bowl, add paste, parsley, basil, 1/2 of the olives, and 1/2 of the capers.  Chop the remaining olives and capers and add to bowl along with remaining 1/2 cup of olive oil.

4.  After draining pasta, return to cooking pan.  Add sauce and 1/4 cup of reserved cooking water.  Toss and slowly add Parmesan and stir.  Add additional cooking water if needed until sauce coats pasta.  Add lemon juice and season with salt and pepper.

5.  Serve pasta topped with breadcrumbs and additional breadcrumbs.


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