Reviews Add Rating & Review 24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
Back to Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs All Reviews for Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3026_101807_linguini.jpg
Ingredients Ingredient Checklist Coarse salt 1 pound linguine 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, peeled 1 large red onion, thinly sliced 4 medium zucchini, halved lengthwise, then sliced very thinly crosswise 20 Gaeta or Nicoise olives, pitted 1 1/2 teaspoons dried oregano, preferably Sicilian 1/2 teaspoon crushed red pepper flakes 1/2 cup Breadcrumbs
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 3026_101807_linguini.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
3026_101807_linguini.jpg
3026_101807_linguini.jpg
Ingredients
Ingredients
- Coarse salt 1 pound linguine 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, peeled 1 large red onion, thinly sliced 4 medium zucchini, halved lengthwise, then sliced very thinly crosswise 20 Gaeta or Nicoise olives, pitted 1 1/2 teaspoons dried oregano, preferably Sicilian 1/2 teaspoon crushed red pepper flakes 1/2 cup Breadcrumbs
Directions
Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.
Reviews
Add Rating & Review 24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
Reviews
Add Rating & Review 24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
Add Rating & Review
24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
24 Ratings 5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
5 star values: 1 4 star values: 5 3 star values: 6 2 star values: 6 1 star values: 6
All Reviews for Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
