Name: Spicy Linguine with Olives and Garlic
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound linguine; Salt and pepper; 1 tablespoon plus ½ cup extra-virgin olive oil; ½ cup panko bread crumbs; 6 garlic cloves, sliced thin; 1 teaspoon red pepper flakes; 1 cup pitted green olives, halved; ¼ cup chopped fresh parsley; 2 tablespoons lemon juice

Why This Recipe Works

Cooking garlic with relatively gentle heat allows it to soften while infusing the oil with its flavor.

Before You Begin

You can substitute spaghetti, angel hair, or another strand pasta for the linguine, if desired.

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot.

Meanwhile, combine 1 tablespoon oil, panko, and 1/4 teaspoon salt in 12-inch nonstick skillet. Cook over medium heat, stirring often, until panko is lightly toasted, about 3 minutes. Transfer to bowl.

Add remaining 1/2 cup oil, garlic, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet and cook over medium heat until garlic begins to brown, about 4 minutes. Add olives, parsley, lemon juice, oil-garlic mixture, and reserved cooking water to pasta and toss to combine. Sprinkle with panko and serve.