Linguine with green olives and homemade breadcrumbs

Name: Linguine with green olives and homemade breadcrumbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 50 g dry leftover bread; 85 ml extra virgin olive oil, plus 1 tbsp; 2 tbsp dill, chopped, including stems; 1 unwaxed lemon, 1 tbsp finely grated zest, 3 tbsp juice; 340 g linguine or other long pasta; 3 small cloves garlic, crushed; 12½ g flat leaf parsley, chopped, including stems; 25 g basil, chopped, including stems; 180 g pitted green olives, halved; 3 tbsp capers, rinsed; 40 g Violife Prosociano Wedge, finely grated to give 8 tbsp

This simple linguine with crispy breadcrumbs recipe by Max La Manna is a great way of using up bread that would otherwise be wasted.

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Vegan

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Ingredients

50g dry leftover bread
85ml extra virgin olive oil, plus 1 tbsp
2 tbsp dill, chopped, including stems
1 unwaxed lemon, 1 tbsp finely grated zest, 3 tbsp juice
340g linguine or other long pasta
3 small cloves garlic, crushed
12½g flat leaf parsley, chopped, including stems
25g basil, chopped, including stems
180g pitted green olives, halved
3 tbsp capers, rinsed
40g Violife Prosociano Wedge, finely grated to give 8 tbsp

Method

Put the bread into a food processor and blitz it to fine crumbs. Heat 1 tbsp oil in a frying pan over a medium heat and add the breadcrumbs. Season then cook, stirring often, for about 4-5 minutes until golden. Season again if necessary, then allow to cool before tossing with the dill and lemon zest. Set aside.
Boil the pasta in salted water according to pack instructions, stirring occasionally, until al dente.
Meanwhile, combine the garlic, parsley, basil, ½ the olives and ½ the capers in a large serving bowl. Finely chop the remaining olives and capers and add to the bowl with the 85ml oil and lemon juice. Mix well and season.
Drain the pasta, reserving a few tbsp of the cooking liquid. Add the pasta and reserved liquid to the bowl. Toss, adding 1-2 tbsp of the vegan wedge at a time until the sauce coats the pasta. Serve the pasta topped with the crisp, lemon herb crumbs.

Cook’s tip

The sauce can be made 1 day ahead. Seal tightly and keep chilled.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,514kJ/ 602kcals
Fat	34g
Saturated Fat	6.4g
Carbohydrates	59g
Sugars	1.7g
Fibre	6.8g
Protein	11g
Salt	3g

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Linguine with green olives and homemade breadcrumbs

Ingredients

Method

Cook’s tip

Nutritional

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