Delicate capellini tossed with briny green olives, white wine, garlic, and lemon, finished with butter and Parmigiano Reggiano for a silky, restaurant-style pasta. Topped with crispy lemon-garlic panko breadcrumbs for the perfect crunch, this dish comes together fast but eats like something special.
Cook the pasta in a large pot of salted boiling water until al dente, and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat, stir in the breadcrumbs and 2 tablespoons of garlic paste, and toast until golden brown, then remove and set aside. Using the same pan, add the remaining olive oil and garlic paste and cook until fragrant, then add olives, white wine, lemon juice, and crushed red pepper, and simmer over low heat for 2-3 minutes. Add the cooked pasta to the pan along with butter, tossing over medium heat until combined. Remove from heat, stir in the cooked breadcrumbs and Parmigiano, and toss again until combined. Plate and top with more breadcrumbs and Parmigiano. Serves 4.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Lemon-Garlic Olive Capellini
Prep: 15 min Cook: 20 min Servings: 4
Delicate capellini tossed with briny green olives, white wine, garlic, and lemon, finished with butter and Parmigiano Reggiano for a silky, restaurant-style pasta. Topped with crispy lemon-garlic panko breadcrumbs for the perfect crunch, this dish comes together fast but eats like something special.
Ingredients
1 pkg Anna Capellini
4 tbsp Cento Garlic Paste in a Tube
4 tbsp Cento Imported Extra Virgin Olive Oil
1 jar Cento Imported Pitted Castelvetrano Olives, drained & sliced
1/4 cup White Wine
1/4 tsp Cento Crushed Red Pepper
1 Lemon, juiced
4 tbsp Butter
1/2 cup Parmigiano Reggiano, grated
1/2 cup Cento Panko Bread Crumbs
1/4 tsp Cento Fine Sicilian Sea Salt
Directions
Cook the pasta in a large pot of salted boiling water until al dente, and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat, stir in the breadcrumbs and 2 tablespoons of garlic paste, and toast until golden brown, then remove and set aside. Using the same pan, add the remaining olive oil and garlic paste and cook until fragrant, then add olives, white wine, lemon juice, and crushed red pepper, and simmer over low heat for 2-3 minutes. Add the cooked pasta to the pan along with butter, tossing over medium heat until combined. Remove from heat, stir in the cooked breadcrumbs and Parmigiano, and toss again until combined. Plate and top with more breadcrumbs and Parmigiano. Serves 4.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
