Lemony Artichoke and Olive Pasta with Parmesan Breadcrumbs

If you’re an olive lover like myself, then you’re going to love this pasta! The parmesan panko breadcrumbs are what really take this dish to the next level – they add a perfect layer of crunch and cheesiness. Serve this with roasted broccoli or leafy greens for a simple and delicious weeknight meal.

1. Preheat oven to 450. Bring a large pot of salted water to a boil.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add panko breadcrumbs and stir continuously until toasted. Remove pan from heat and stir in parmesan, garlic powder and Italian seasoning. Season with a pinch of salt and freshly ground black pepper, to taste. Transfer breadcrumbs to a bowl and wipe out skillet.

3. Place artichokes on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 5 minutes; flip each artichoke and roast for 5 minutes longer.

4. Meanwhile, cook pasta until al dente (mine was around 10 minutes). While the pasta cooks, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat (in the same skillet you had used for the breadcrumbs). Add garlic and chili flakes and cook until fragrant. Add artichokes and olives and stir to combine. Add cooked pasta, reserved pasta water, lemon juice, pinch salt and freshly ground black pepper, to taste. Toss with tongs until combined.

5. Transfer pasta to a serving bowl and garnish with desired amount of parmesan breadcrumbs.

Lemony Artichoke and Olive Pasta with Parmesan Breadcrumbs

Serves 4

All you need:

4 tablespoons unsalted butter, divided

1/2 cup panko breadcrumbs

1/4 cup shredded parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Kosher salt

Freshly ground black pepper, to taste

1 (14 ounce) can artichoke hearts, drained well and halved

3 tablespoons olive oil, divided

8 ounces dry spaghetti noodles

3 peeled garlic cloves, minced

1/4-1/2 teaspoon crushed red pepper flakes, depending on desired level of heat

1 cup pitted castelvetrano olives, drained well and halved

Juice of 1 lemon

All you do:

1. Preheat oven to 450. Bring a large pot of salted water to a boil.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add panko breadcrumbs and stir continuously until toasted. Remove pan from heat and stir in parmesan, garlic powder and Italian seasoning. Season with a pinch of salt and freshly ground black pepper, to taste. Transfer breadcrumbs to a bowl and wipe out skillet.
3. Place artichokes on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 7 minutes; flip each artichoke and roast for 8 minutes longer.
4. Meanwhile, cook pasta until al dente. While the pasta cooks, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat (in the same skillet you had used for the breadcrumbs). Add garlic and chili flakes and cook until fragrant. Add artichokes and olives and stir to combine. Drain pasta and reserve 1/4 cup of pasta water. Add cooked pasta to the skillet along with the reserved pasta water, lemon juice, pinch salt and freshly ground black pepper, to taste. Toss with tongs until combined.
5. Transfer pasta to a serving bowl and garnish with desired amount of parmesan breadcrumbs.