Spaghetti with Olives and Bread Crumbs

• 1 pound spaghetti pasta
• 3/4 cup olive oil
• 2/3 cup Italian-style seasoned dried bread crumbs
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 3/4 cup pitted and coarsely chopped black olives, such as kalamata
• 3/4 cup pitted and coarsely chopped large green olives, such as Cerignola
• 1/3 cup freshly grated Parmesan cheese
• 4 tablespoons chopped fresh flat-leaf parsley leaves

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
3. Meanwhile, in a large saute pan, heat the oil over medium-high heat.
4. Add the bread crumbs, salt, and pepper.
5. Stirring constantly, cook the bread crumbs until golden brown, about 2 minutes.
6. Drain the pasta, reserving 1 cup of the pasta water.
7. Stir the pasta into the bread crumb mixture.
8. Remove the pan from the heat and add the black and green olives.
9. Add the Parmesan cheese and 3 tablespoons of the parsley.
10. Season the pasta with salt and pepper, if needed.
11. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta.
12. Transfer to a large serving bowl and garnish with the remaining 1 tablespoon parsley.

pasta, olive oil, italianstyle, salt, freshly ground black pepper, black olives, green olives, parmesan cheese, flatleaf

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-olives-and-bread-crumbs-386862 (may not work)