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🍝 Spaghetti with green olives

667 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Halve the green olives.
  2. 2. Drain the capers on a kitchen towel.
  3. 3. Peel the garlic and slice it thinly.
  4. 4. Wash the basil and shake it dry.
  5. 5. Pick the basil leaves off the stems and chop them roughly.
  6. 6. Wash the lemon under hot water.
  7. 7. Peel off a strip of zest about 2 cm long using a vegetable peeler.
  8. 8. Grate some lemon zest using a grater.
  9. 9. Halve the lemon and squeeze out the juice.
  10. 10. Bring 5 liters of salted water to a boil in a pot.
  11. 11. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente.
  12. 12. Drain the spaghetti in a colander.
  13. 13. Reserve about 1 cup of the cooking water.
  14. 14. Heat 2 tablespoons of butter in a pan over medium heat.
  15. 15. Toast the breadcrumbs in the butter for about 3 minutes until golden brown.
  16. 16. Transfer the breadcrumbs to a bowl and let them cool.
  17. 17. Lightly salt the breadcrumbs.
  18. 18. Mix the breadcrumbs with Parmesan and some lemon zest.
  19. 19. Clean the pan.
  20. 20. Heat 3 tablespoons of olive oil in the pan over medium heat.
  21. 21. Fry the olives, capers, garlic slices, and lemon zest for about 5 minutes.
  22. 22. Deglaze the pan with white wine.
  23. 23. Let the sauce come to a brief boil.
  24. 24. Top up the sauce with about 50 ml of the reserved cooking water.
  25. 25. Add the still damp spaghetti to the pan.
  26. 26. Mix everything well together.
  27. 27. Stir in the chopped basil.
  28. 28. Divide the spaghetti among plates.
  29. 29. Season to taste with lemon juice, salt, and pepper.
  30. 30. Sprinkle the spaghetti with the Parmesan topping.
  31. 31. Serve the dish.

Nutrition per serving