• Antoinette

Olive trees have an average life span of 500 years! CAN someone PLEASE find me the FOUNTAIN OF YOUTH

Olive Linguine with Broccolini & Lemony Toasted Breadcrumbs


1 pound linguine

12 ounces baby broccoli (broccolini), cleaned and trimmed

4 ounces hearty grain bread, cubed

vegetable oil

Zest from large lemon

kosher salt

Freshly ground black pepper

3 tbsp. olive oil

4 green onions, chopped

2 garlic cloves, minced

1 cup reserved pasta water

4 tbsp. butter

1/2 cup fresh lemon juice

8 ounce green olives, pitted and halved

4 ounce jar capers, drained and rinsed

chopped fresh chives, for garnish


Bring a large pot of generously salted water to a boil. Add the broccolini and blanch for about 3-5 minutes, or until tender. Transfer the broccolini out of the pot (reserve water in pot) and into a large bowl of ice water. Let cool in the ice water for 1-2 minutes. Transfer the broccolini to a sheet pan lined with paper towels and allow them to dry. Once dry, roughly chop the broccolini and set aside.

Place the bread into a food processor. Pulse just a couple times until crumbs form. Heat a large skillet over medium heat and add enough vegetable oil to fully cover the bottom of skillet. Once the oil is hot, add the breadcrumbs. Toast until golden brown. Transfer them to a plate lined with paper towels. Immediately season them with the lemon zest and a pinch of salt.

Bring the water in the pot back to a boil, add another pinch of salt, and drop in the linguine noodles. Cook until al dente, stirring often. Reserve 1 cup of the linguine pasta water.

Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the green onions. Let them sauté for 1-2 minutes. Stir in the garlic. Add the reserved pasta water and let this come to a bubble and cook for two minutes.

Drain the linguine and immediately add it to the sauce. Add the 2 tbsp. butter and gently stir the linguine until the butter melts. Stir in the lemon juice next.

Fold in the broccolini, green olives, and capers. Add remaining 2 tbsp. butter and gently stir until melted. Lastly fold in breadcrumbs.

Serve the linguine with fresh chives and freshly ground black pepper. You can squeeze a bit more lemon on top!

Enjoy! 😉

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