Or summer in a pasta bowl. This vibrant and zesty spaghetti is a perfect blend of flavors, combining the briny notes of green olives with the bright acidity of lemon and the earthy freshness of herbs. And for good measure a generous amount of vegan parmesan. ‘Cause no pasta dish is complete without cheese, right?!

Green olives play a starring role in this dish, infusing it with their unique and briny flavor. Olives are rich in healthy fats, vitamins, and minerals, they do not only enhance the overall flavor but also provide nutritional benefits. To bring out their full potential, the olives are shallow ‘fried’ in olive oil with garlic, then put aside to leave them ‘marinate’ while we cook the spaghetti. It makes them even more mellow, and infuses them with lots of garlicky goodness.
Lemon toasted breadcrumbs are the secret ingredient that adds an irresistible zesty crunch to our green olive spaghetti. Made by toasting breadcrumbs in a pan with olive oil and freshly grated lemon zest, this simple addition elevates the texture and taste of the dish. Alternatively you could also bake them in an airfryer or oven. I tested both and it works perfect!
No Italian dish is complete without the aromatic touch of fresh herbs, and this recipe is no exception. Parsley and basil, with their vibrant green hues and fragrant profiles, take our green olive spaghetti to new heights. These herbs bring a refreshing and herbaceous note, balancing the brininess of the olives and the zesty crunch of the breadcrumbs. Make sure to add the herbs at the end or as a garnish to maintain their freshness. I like to add the herbs when the spaghetti is tossed in the sauce and ready to serve so it has already cooled down a little.
Vegan parmesan, i’m sorry if you’re done with me and my obsession with this vegan parmesan. But seriously, it’s THE BEST substitute I have ever found until this day for parmesan and I literally can’t get enough of it. For this spaghetti we use the same method as a classic cacio e pepe. We reserve some pasta water and add the cheese to it, whisk until smooth and creamy then pour over the cooked pasta and toss to coat in a luscious and creamy sauce. This is the finishing touch and elevates this dish to a whole other level. Click here for the best vegan parmesan out there.

Serves 4

Ingredients

For the lemon breadcrumbs

4 slices of bread of choice, I used a light sourdough ciabatta
1/2 lemon zested
4 tbs of olive oil

For the spaghetti

400 gr spaghetti
60 ml olive oil
3 cloves of garlic, minced
200 gr pitted green olives, roughly chopped or halved
200-300 ml of pasta water, this is the water where you’ve cooked the pasta in, so save this before draining
60 gr of vegan parmesan, grated
handful of fresh parsley, chopped
handful of fresh basil, chopped

How to

Begin by making the breadcrumbs. Toss the breadcrumbs into the olive oil with the lemon zest.
Bake until golden and crispy in a pan, oven or airfryer. If you’re using an airfryer or oven, bake for 5 min on 180°C. Set aside.

Bring a large pot of water to a boil for the pasta and salt the water.
Meanwhile, add the olive oil to a sauce pan. Add the garlic and sauté for 30 seconds or until fragrant. Add the olives and sauté, stirring frequently, watching so that the garlic doesn't burn, for an additional 2-3 minutes. Season with a pinch of salt and freshly cracked black pepper. Remove from heat and aside. Watch out for the salt as olives tend to already be salty enough, I didn’t had to use any salt actually.
Once water is boiling, cook your pasta until al dente. When it's almost finished cooking, scoop out your pasta water with a heat-safe measuring cup or mug. Drain pasta, and add into the pan with the olive mixture.
Start by adding 1/2 cup pasta water to the skillet along with the parmesan cheese. Toss the pasta to combine with all of the oil, pasta water, and parmesan to create a sauce.
Serve the pasta with the breadcrumbs and herbs on top, along with extra parmesan if desired.

Buon appetito!