Black Olive Pesto Pasta
- Super simple
- 0:20 m
- 9 ingredients
Pesto pasta is such a great thing to whip up in the middle of the week if you're feeling ravenous. We're aware it's super easy to buy a shop bought pesto but making your own is way more fun and 10x more delicious. If you like olives, this recipe is going to blow you away. Happy cooking!
Serves: 4
Ingredients
For the spaghetti
- Salt & pepper to taste
- 1 tbsp olive oil
- 400g spaghetti
For the oregano breadcrumbs
- 1 piece of white bread
- 1 tbsp olive oil
- 1 tsp dried oregano
For the black olive pesto
- 4 tbsp olive oil
- 1 ½ tbsp tomato purée
- 1 ½ tbsp balsamic vinegar
- 220g pitted black olives - we used Kalamata
- 50g almonds
- Salt & pepper to taste
- ½ small bunch of fresh basil
- ½ small bunch of parsley
Before you start
Large saucepan of salted water on a high heat | Food processor | Large frying pan | Tongs
Step 1
Cook the pasta
- Bring the pan of salted water to the boil
- Add the pasta and cook for 1 minute less than stated on the packet instructions
Ingredients
- 400g spaghetti
Step 2
Meanwhile, make the breadcrumbs
- Blitz the bread to coarse breadcrumbs in a food processor
- Tip the crumbs into the frying pan along with the dried oregano
- Add the olive oil and stir until the crumbs are coated
- Put the pan over a medium heat and toast until the breadcrumbs are golden and crisp
- Tip into a small bowl and set aside, keeping the frying pan handy
Ingredients
- 1 piece of white bread
- 1 tbsp olive oil
- 1 tsp dried oregano
Step 3
Make the pesto
- Reserve a few herbs for garnish and put the rest into the food processor
- Blitz together with all the other pesto ingredients until well combined but not completely smooth
Ingredients
- 4 tbsp olive oil
- 1 ½ tbsp tomato purée
- 1 ½ tbsp balsamic vinegar
- 220g pitted black olives - we used Kalamata
- 50g almonds
- Salt & pepper to taste
- ½ small bunch of fresh basil
- ½ small bunch of parsley
Step 4
Combine
- Once the pasta is cooked, put the frying pan over a medium-high heat
- Add the pesto to the hot pan with a ladleful of the pasta water
- Use tongs to transfer the pasta directly from the saucepan into the frying pan and toss until the pasta is coated with the pesto sauce
- Taste and season with salt and pepper
Ingredients
- Salt & pepper to taste
Step 5
Time to Serve
- Swirl the pasta into bowls
- Top with a drizzle of olive oil and the oregano breadcrumbs
- Scatter with the reserved herbs
Ingredients
- 1 tbsp olive oil