Olive and Garlic Spaghetti

Servings: 4
Total time: 30min
Ingredients

450 gr. (14 oz) fresh or dry spaghetti
2 tbsp olive oil
1 cup fresh breadcrumbs
1 tbsp olive oil, extra
3 cloves garlic
2 tbsp rosemary leaves
2 tbsp grated lemon rind
1 cup of your favorite olives
cracked black pepper

Procedure

Grate the lemon rind

Finely chop the olives

Finely chop the garlic or pass through a garlic press

Bring a large saucepan of water to a boil and cook the pasta  for 4–5 minutes (if fresh pasta) or 8-12 minutes (if dried pasta) or until al dente, and drain.

While the pasta is cooking, heat the oil in a frying pan over high heat.

Add the breadcrumbs and toast them, stirring, for 2-3 minutes or until golden. Set aside.

Wipe the pan clean and heat extra oil.

Add garlic and cook for 1 minute or until lightly golden.

Add the rosemary, lemon rind, olives and pepper and cook for 2-3 minutes or until warmed.

 

To serve, toss the mixture into the warm pasta and top with the toasted breadcrumbs.