Linguine with Olives & Broccolini

This linguine dish transforms everyday ingredients into a Mediterranean-inspired feast with bright lemon, briny olives, and crispy breadcrumbs that provide the perfect textural contrast to the tender pasta. My family requests this vibrant pasta whenever we need a break from heavier meals.

I created this recipe during a summer vacation in Sicily where I fell in love with the simplicity of Italian cooking. The combination of green olives and lemon immediately transports me back to those sunsoaked Mediterranean meals.

Ingredients

• Whole grain bread: Providing nutty flavor and crisp texture when toasted
• Broccolini: Offering a sweeter more tender alternative to regular broccoli
• Linguine pasta: Creating the perfect base to hold the delicate sauce
• Butter: Creating richness and helping the sauce cling to the pasta
• Green onions: Bringing mild allium flavor without overpowering
• Garlic: Adding aromatic depth to the dish
• Castelvetrano olives: Known for their buttery texture and mild fruity flavor
• Fresh chives: Adding bright herbal notes
• Lemon zest and juice: Providing essential brightness to balance the richness
• Parmesan cheese: Creating umami depth and helping thicken the sauce

Step-by-Step Instructions

Prepare the breadcrumbs:

Process fresh bread into coarse crumbs using short pulses in a food processor. This creates irregular pieces that crisp up beautifully with more texture than store bought crumbs.

Blanch the broccolini:

Quickly cook broccolini in boiling water for exactly 2 minutes to preserve its bright color and crisp texture. The ice bath stops the cooking process immediately, preventing the broccolini from becoming mushy.

Toast the breadcrumbs:

Heat olive oil until shimmering before adding breadcrumbs. Keep them moving constantly in the pan to ensure even browning without burning. The golden color develops quickly, so watch carefully and remove them the moment they reach a deep golden hue.

Char the broccolini:

Cook the blanched broccolini in a hot skillet to develop flavor through light charring. This caramelization adds complexity while maintaining the vegetable's structure.

Cook the pasta:

Undercooking the pasta by one minute ensures it will finish cooking in the sauce without becoming overdone. Stir frequently to prevent sticking.

Build the sauce base:

Melt butter slowly to avoid browning and gently cook the white parts of green onions and garlic until just fragrant. This creates an aromatic foundation without burning the delicate flavors.

Prepare the olive mixture:

Combine the briny olives with fresh herbs and lemon zest while the pasta cooks. This allows the flavors to meld and infuse the olive oil with citrus notes.

Finish the pasta:

The starchy pasta water is crucial for creating a silky sauce. Add the parmesan gradually while stirring constantly to prevent clumping and create a smooth emulsion with the butter and pasta water.

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The Castelvetrano olives are truly the star of this dish. I discovered them during my travels in Sicily and became obsessed with their buttery flavor and meaty texture. They have a much milder flavor than most other olives, making them perfect for those who typically find olives too assertive.

Make Ahead Options

This pasta can be partially prepped in advance to make weeknight cooking easier. The breadcrumbs can be toasted up to three days ahead and stored in an airtight container. The broccolini can be blanched the day before and refrigerated. When you're ready to cook, simply proceed with charring the broccolini and building the sauce. The olive mixture can also be prepared up to a day ahead, allowing the flavors to develop even more deeply.

Ingredient Substitutions

If you cannot find Castelvetrano olives, Manzanilla olives make a good substitute though they have a slightly stronger flavor. Asparagus works beautifully in place of broccolini with the same blanching technique. For a gluten free option, use your favorite gluten free pasta and substitute gluten free bread for the breadcrumbs or use crushed nuts for texture. The dish can easily be made vegan by replacing butter with additional olive oil and using nutritional yeast in place of parmesan.

Serving Suggestions

This pasta shines as a main course paired with a simple arugula salad dressed with lemon and olive oil. For a more substantial meal, add a protein like grilled shrimp or white beans. I often serve this with a crisp Pinot Grigio or Sauvignon Blanc that complements the bright lemony notes. For special occasions, start the meal with bruschetta or a light seafood appetizer to create a complete Italian inspired dinner.

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Buon appetito! This dish will transport you straight to the Mediterranean with every bite.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes! While linguine works beautifully with the sauce, you can substitute spaghetti, fettuccine, or bucatini for similar results. For a shorter pasta, try orecchiette or fusilli which will capture the olive mixture nicely.

→ What can I substitute for castelvetrano olives?

If you can't find castelvetrano olives, try Manzanilla or Picholine olives as alternatives. They offer a similar buttery, mild flavor. Avoid black olives as they'll significantly change the dish's flavor profile.

→ How do I prevent the breadcrumbs from burning?

Keep the heat at medium, stir frequently, and watch them closely. They can go from golden to burnt quickly. If they're browning too fast, reduce the heat or temporarily remove the pan from the burner.

→ Can I make this dish ahead of time?

For best results, serve this dish immediately after preparation. If needed, you can blanch the broccolini, make the breadcrumbs, and prepare the olive mixture in advance, then complete the final cooking just before serving.

→ How can I make this dish vegetarian?

Good news! This dish is already vegetarian. Just ensure the parmesan cheese you use contains vegetable rennet rather than animal rennet if strict vegetarianism is a concern.

→ What's the best way to reheat leftovers?

Gently reheat leftovers in a skillet over medium-low heat with a splash of water or olive oil to revive the sauce. Stir occasionally until warmed through. Store breadcrumbs separately and add them just before serving to maintain their crunch.