Linguine with Zucchini, Garlic, Black Olives and Toasted Breadcrumbs

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone

Linguine with Zucchini

I have a confession.  I can’t spell.  Seriously, you would think someone who reads as much as I do, would naturally be a good speller.  Nope.  I am living proof that a fairly intelligent human being, who reads and speaks intellectually, has to rely heavily on spell checkers to sound as intelligent when writing.  It doesn’t matter how many times I have read the word or written it, each time is like a brand new day for me. 

Why am I telling you this?  Zucchini.  Every single time, I have no clue whether there are two c’s or two n’s.  Every single time, I invariably try the two n’s first, and when nothing shows up, I try two c’s.  If I had a nickel (which by the way, I tried to spell nikle) for every time Google responds with, “Did you mean…..” it would equal winning the lottery.  

This recipe for Linguine with Zucchini, Garlic, Black Olives and Toasted Breadcrumbs comes from Martha.    I thought it was okay.  It was a great way to use up some wonderful, fresh, organically grown zucchini, but it was rather lackluster.  One problem though was that I didn’t have any breadcrumbs, so I subbed Parmesan cheese.  I think the breadcrumbs would have added a better flavor and texture.  I will try it again with breadcrumbs, because I do like the sound of all the ingredients.

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

  • 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

    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.

    Serves 4

    This will be my entry for Heart ‘n Soul Blog Hop


     Presto Pasta Nights hosted by Bellini Valli of More Than Burnt Toast.


  • Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone


    1. says

      Oh so funny that you mentioned zucchini – I have fond memories of when my husband saw it printed and said to me ‘what is zoo-chi-chi-ni?’

      He had never seen zucchini spelled out before, gave me a good chuckle. And I must admit too, that although I was a spelling champ when I was younger, I have come to rely on spellchecker and have even mispelled words I used to know how to spell!

      I love the sound of your pasta

    2. says

      I’ve recently become seriously enamored with putting breadcrumbs on my pasta, so I’m willing to bet that was the make it or break it ingredient!

      And who needs to spell what with spell checker and all? Overrated.

    3. says

      Looks tasty! I agree, the breadcrumbs would have added great texture. Martha can be hesitant in her spicing, I usually double or triple what she has.

      “It’s a damn poor mind that can only think of one way to spell a word.”
      (attributed to Andrew Jackson and Mark Twain, likely others..)

    4. says

      But what do you do with the breadcrumbs????? No, seriously, I know how to crumb up (?) a slice of bread, but do I need to toast them before putting them on the pasta? I know, you may laugh that I don’t know the trick with the breadcrumbs, but I do know how to spell Zucchini. Even though we call them courgettes.
      Could you please enlighten me on the breadcrumb-subject?
      (I don’t know how to spell lots of other things though.)

    5. says

      For some reason I don’t have any trouble with zucchini, but can’t for the life of me spell worcestershire. Always have to go look at the bottle. And then there’s mozarella…

      I’m going to have to try breadcrumbs on pasta.

    6. says

      oy about the spelling… i was a good speller, then menopause came and walked away with 70% of my vocabulary… i ponder the simplest stuff over and over, why doesn’t comments come with spell check, i am sure there are 5 errors just here, hope everyone thinks it typos, but i know its meno’s :-(

      pass the food please, i have been known to drown my sorrows in delish food~

    7. says

      I have the same issue with zucchini (and I just had to look at your post title to make sure) hehe! I’m a lousy speller too and thank goodness for spell check, but spell check doesn’t always have “food” words capability!

      I’ve been using zucchini often lately, the breadcrumbs sound like they would be the touch that you need. (I always liked casseroles with breadcrumbs as a kid)

    8. says

      I like the sound of the ingredients too, Pam. I wonder why you thought it was lackluster. I wouldn’t think bread crumbs would make such a difference in flavor, but perhaps they do.

      I never can get panini right. Pannini? Paninni? And sometimes spellchecker doesn’t correct everything. argh!

    9. says

      I am so with you on the spelling thing! I am so positive that when I was in grade school in the 1970s they must have tried some sort of new learning technique because I cannot spell for the life of me! I do the exact same thing with zucchini (almost did it again!) The food sounds delish too! :)

    10. says

      HI Pam, Is it hot enough down there for you????? Yipes—I hate it!!!! Where’s Fall?

      Your Linguine dish sounds good… I love it all except black olives… BUT–that won’t stop me from eating it…. ha


    11. says

      The word “definitely” plagues me. Luckily, my husband is like a walking dictionary. I abuse him all day long! Another great pasta dish to try…thanks, Pam!

    12. says

      Zucchini is a tricky one, but broccoli is the one that I have to check every time. I really like the look of this dish – great way to use up some end of season zucchini. I love toasted breadcrumbs on pasta instead of parmesan.
      Thanks for visiting me.

    13. says

      I can spell almost anything, but my typing is seriously messed up. I holler at my spell checker all the time that it’s stupid, especially when it comes to my business and it not recognizing technical words…yes, that’s me, the oddball engineer who can spell. And, no, I can’t drive a train.

    14. says

      The spelling thing cracks me up! Hubby is the engineer in the family and can’t spell worth a crap, and I’m the dumb one with above average spelling skills. Except with the word “guarantee.” I screw it up EVERY time.

      Great looking linguine!

    15. says

      As a professional editor, let me reassure you: spelling has absolutely nothing to do with intelligence, or perseverance, or even memory (well, sometimes memory). I think it’s like perfect pitch – you have it or you don’t. And isn’t zucchini an Italian word, anyway? Why should we have to know how to spell in Italian, when spellcheck (otherwise evil in many ways) is here to help us?

    16. says

      I loved the post – I have never put toasted bread crumbs on pasta – I think it would be yummy! My 6th grader can’t spell and her TEACHER said don’t worry that is what spell checkers are for?!! I thought that was what she was for. Thanks for linking to the hearth’nsoul blog hop!

    17. says

      Hi, Pam…I love spell checker too…but, I often do that old fashioned thing and look up a word in the dictionary. My high school kids don’t ‘get it’!!

      This looks good to me…but I love pasta…I love veggies!

      Take care ~Natalie

    18. says

      LOL, I am the same way with some words…fettuccine (??) being one of them.. ha ha ha. Anyhoo…this sounds like a great light meal that would fill you up at the same time. Lovely =) Thanks so much for sharing it w/ the hns hop this week!

    19. says

      I swear, the older I get, the more my ability to spell goes down the tubes. Thank goodness for spellcheck and friends who are willing to tell me about my typo’s :) This recipe looks great, thanks for linking up with Hearth and Soul.

    20. says

      Pammie! I am so laughing at your zucchini spelling comment! I am a GREAT speller, and I still mess that one up occassionally! Your recipe is amazing! I adore the flavors of garlic and black olives. Thanks so much for linking to the hearth and soul hop this week. Alex@amoderatelife

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>