Linguine With Zucchini Garlic Black Olives And Toasted Breadcrumbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND TOASTED BREADCRUMBS



Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs image

This delicious linguini recipe is courtesy of Pino Luongo and Mark Straussman and can be found in their cookbook, "Two Meatballs in the Italian Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

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

Steps:

  • 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.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA



Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella image

In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

Extra-virgin olive oil, as needed
4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
Fine sea salt
1/2 cup panko bread crumbs
1/2 cup grated Parmesan
4 anchovy fillets, minced
1 garlic clove, finely grated or mashed to a paste
1/2 teaspoon herbes de Provence or dried oregano
Pinch of red-pepper flakes, plus more for serving
4 ounces mozzarella, grated (about 1 cup)
Black pepper
3 tablespoons chopped, pitted black or green olives
2 tablespoons torn basil or parsley leaves
Lemon wedges, for serving

Steps:

  • Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  • Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  • Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  • When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  • Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

ZUCCHINI LINGUINI



Zucchini Linguini image

This quick pasta dish is a favorite of ours in the summertime, when zucchinis from the backyard garden are in overabundance.

Provided by Laura Davis

Categories     Pasta

Time 35m

Number Of Ingredients 13

1 lb linguine, uncooked
1/4 c olive oil
3 clove garlic, minced
1 large red onion
4 medium zucchini, thinly sliced
1 large tomato, diced
1 c black olives, halved
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 c dry white wine (chardonnay)
1/2 c bread crumbs
1/2 tsp garlic powder
1/2 Tbsp olive oil

Steps:

  • 1. Heat oven to 425. Toss the breadcrumbs with 1 tsp olive oil and garlic powder. Place on a cookie sheet, and toast in oven until golden brown; about 3 minutes. Remove and set aside.
  • 2. 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.
  • 3. 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 tomatoes, olives, oregano, and red pepper flakes; season with salt to taste. Add white wine and simmer for a about 5 minutes.
  • 4. 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.

LINGUINE WITH ZUCCHINI



Linguine With Zucchini image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas

Time 30m

Yield 3 main dish servings, 4 or more first-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2/3 cup finely chopped fresh tomato
1 pound zucchini, in fine julienne
6 sun-dried tomatoes, in fine slivers
Salt and freshly ground black pepper
Pinch of dried red pepper flakes
1/2 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Set three quarts of salted water over high heat in a large covered pot.
  • While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
  • Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
  • When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
  • While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams

LINGUINE WITH GARLIC, FRESH TUNA, BLACK OLIVES, TOMATOES AND ROSEMARY



Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 8-to-10-ounce fresh tuna steaks
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cloves garlic, minced
3 anchovy fillets, minced
1/4 teaspoon chili pepper flakes
4 plum tomatoes, chopped
3/4 cup oil-cured black olives, pitted and roughly chopped
2 teaspoons fresh rosemary, chopped
2 tablespoons balsamic vinegar
1 pound linguine

Steps:

  • Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
  • Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
  • Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
  • Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
  • When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

More about "linguine with zucchini garlic black olives and toasted breadcrumbs recipes"

CREAMY ZUCCHINI PASTA - THE PLANT BASED SCHOOL
Mar 10, 2023 To make this variation, boil the pasta in a large pot of salted water as instructed on the package. Drain the pasta, reserve 1 cup of pasta water, and add the pasta to a large bowl. Add a few tablespoons of zucchini pesto and …
From theplantbasedschool.com


LEMON ZUCCHINI PASTA WITH CRISPY GARLIC BREADCRUMBS
Jul 23, 2023 Add the olive oil to a large, nonstick skillet over medium heat. Once the oil is hot & shimmering, stir in the breadcrumbs & garlic powder. Cook, stirring constantly, until the breadcrumbs are fragrant, toasty, & beautifully …
From playswellwithbutter.com


SPAGHETTI WITH ZUCCHINI AND GARLIC - SIMPLY HOME …
Sep 23, 2020 Using a box grater, shred the zucchini, then squeeze out the juices using your hands. 2. Heat the olive oil in a pan over medium heat, then add the minced garlic. 3. Add the shredded zucchini and season with salt a …
From simplyhomecooked.com


LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND …
May 25, 2008 When the weather is this good, it’s hard to blog or catch-up on my friends’ kitchen action but here I am…adding to the din. Last week, Martha Stewart lined up a whack of cel
From kalofagas.ca


50+ DELICIOUS FLAXSEED VEGAN BREAD RECIPES FOR HEALTH ENTHUSIASTS
3 days ago Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large mixing bowl, combine the mashed bananas, ground flaxseed, maple syrup, melted coconut oil, …
From chefsbliss.com


LINGUINE AGLIO E OLIO PASTA RECIPE | BARILLA CANADA
Cook according to the directions, until al dente. Step 2. Drain the Barilla Linguine pasta into a colander and reserve about 1 cup of hot pasta cooking water. Set aside. Step 3. In a large shallow pot or sauté pan, add 1 tbsp olive oil and heat …
From barilla.com


PASTA WITH ZUCCHINI AND BLACK OLIVES - LA CUCINA ITALIANA
Aug 5, 2021 Bring a large pot of water to a boil. Add salt. Cook the pasta until al dente and drain. Combine with the cooked zucchini and then add a handful of black olives, fresh basil, and extra-virgin olive oil. Let cool for a few minutes …
From lacucinaitaliana.com


LINGUINE AND ZUCCHINI ON YOUR TABLE IN MINUTES
May 4, 2020 In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain. Have your salted pasta water going while you’re frying up the zucchini. …
From prouditaliancook.com


PASTA WITH ZUCCHINI AND GARLICKY BREADCRUMBS
Jul 10, 2023 Boil a large pot of water, salt generously, and cook pasta to al dente, according to package directions. Drain and set aside. Meanwhile, melt 1 Tablespoon of the butter in a large skillet over medium heat. Add red pepper …
From nourish-and-fete.com


LINGUINE WITH ZUCCHINI GARLIC BLACK OLIVES AND TOASTED …
3 tablespoons extra virgin olive oil: 3 garlic cloves, 2 sliced, 1 minced: 1/2 cup fresh bread crumbs: 1/4 teaspoon hot red pepper flakes: 1 14-ounce can chopped tomatoes, with juice
From tfrecipes.com


LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND TOASTED …
Oct 30, 2018 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. …
From bestmeatballs.com


SAVORY LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND CRUNCHY ...
Indulge in the delicious flavors of this linguine dish, featuring sautéed zucchini, garlic, and savory black olives. Topped with toasted breadcrumbs for a delightful crunch, it's a recipe …
From pinterest.com


BEST CREAMY GARLICKY ALFREDO DITALINI RECIPE - HOW TO MAKE
1 day ago Carefully pour out half of oil and discard. Step 2 Sprinkle ditalini into pan. Add garlic powder and paprika. Cook, stirring occasionally, until pasta is toasty and very lightly blistered, …
From delish.com


EASY PASTA WITH BREADCRUMBS - SIMPLE ITALIAN COOKING
Step 1. Boil and cook the pasta. The first step for making this pasta with breadcrumbs recipe is to bring a large pot of water to a boil. Use a sauce pan large enough to boil approximately ¾ a pound of pasta. Start cooking the …
From simpleitaliancooking.com


BAKED ZUCCHINI WITH GARLICKY PARMESAN BREADCRUMBS
Sep 6, 2019 Add the oil last just enough to lightly coat and mix again with fingers. Set aside. When zucchini is fork-tender, take out of the oven, increase heat to 475F. Top with the Parmesan Bread Crumb topping using it all up. …
From feastingathome.com


MEDITERRANEAN PASTA WITH ZUCCHINI - VIKALINKA
Sep 18, 2023 The inspiration for this pasta came from a whole range of influences. I wanted to combine some of my favourite ingredients from the region into one spectacular dish. Kalamata olives, capers, sun-dried tomatoes, basil, …
From vikalinka.com


CAULIFLOWER AND BLUE CHEESE SOUP | SOMEBODY FEED SEB
7 hours ago Preheat the oven to 220°C. Line a large baking tray with foil or parchment paper, and spread the cauliflower florets in a single layer on top. Drizzle with 1 tablespoon of olive oil, …
From somebodyfeedseb.com


ZUCCHINI PASTA (VIDEO) - FEASTING AT HOME
Jul 16, 2023 STEP TWO. In a large skillet or sauté pan add garlic and olive oil and cook for about a minute over medium heat. Add grated zucchini, and stir to coat with oil and garlic. STEP THREE. Add in broth and lemon zest and cook …
From feastingathome.com


Related Search