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Home > Blog

07.2.19 Pasta

Olive Pesto Pasta with Breadcrumbs

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Close-up photo of a grey-speckled bowl with pasta, olive pesto, breadcrumbs, and topped with shredded basil.

As the site ages, I'm attempting to go through and update/retest some of the recipes I believe should have some staying power. These are the recipes I've love. This olive pesto pasta came about as a fluke, a dinner desperation. Ever since then, this pasta has become a staple, primarily for how easy and quick it comes together!

The Olives

When it comes to olives, I’m buying a small container from the olive bar on a weekly basis. We use olives on pizza, in salads, as a snack, and in pasta dishes, like this olive pesto pasta. It’s a lovely, salty recipe for this time of year.

As you can see in the recipe, I typically reach for kalamata but green/black ones would work just as well. Use what you might already have on hand (or is the easiest for you pick-up!)

The Pesto

I’m using the idea of ‘pesto’ here a bit loosely. It’s as if my base tapenade recipe mixed with a pesto and created this delightful spread. This recipe makes quite a bit so be prepared to use it in a few different ways. Use it as a spread on sandwiches, top a bit of hummus, or add it to a morning omelette.

Pasta for Days

I’m not usually particular about the shape of pasta but when it comes to this olive pesto pasta, I love it with long, thick noodles. Fettuccine or something similar works wonderfully. The olive pesto, with the help of just a splash of pasta water, clings to the noodles. Of course, you can use what you already have on hand- there’s no wrong pasta answer.

Two bowls of pasta on a dark green background.

Carbs on carbs

Finally, I realize the breadcrumbs on pasta might seem a bit much but I promise- it’s delightful. The crispy, golden breadcrumbs lend just enough texture to make the pasta really shine. You don’t need them but I highly recommend them. You could also use toasted/chopped nuts.

Variations

Really the star of this recipe is the pesto. It's a rough variation from an olive tapenade but can function in a similar way. If you want to make a big batch of this pesto, it's great not only on this pasta but also as a spread on sandwiches or pizza.

Pasta: If you're looking to ditch the pasta, try cooked spaghetti squash or if you're a fan of the spiralizer, sweet potato noodles.

Cheese: I like having cheese as an option to add rather than take away. However, this pasta dish is great with a bit of cheese sprinkle on top, like feta.

Print

Olive Pesto Pasta

Print Recipe

★★★★★

5 from 5 reviews

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3 to 4 1x

Ingredients

Scale

8 ounces dried store bought or homemade pasta

2 teaspoons olive oil

¼ cup breadcrumbs

Olive Pesto

½ cup packed fresh basil

½ cup packed fresh flat leaf parsley

1 clove garlic

¼ cup pitted kalamata olives

¼ cup sun-dried tomatoes (see note)

3 tablespoons lemon juice

¼ cup olive oil

2 tablespoons chopped or sliced almonds

Instructions

  1. Prepare pasta according to directions. Drain, reserving some of the pasta water, and place pasta in a bowl or return to pot.
  2. While pasta is cooking, pulse the basil, parsley, and garlic in a food processor until minced. Add in the olives, tomatoes, lemon juice, olive oil, and almonds. Continue to until pesto is well combined, adding a bit more olive oil (or pasta water) if needed to pulse everything together.
  3. Add to pasta and toss, adding a splash or two of pasta water until the pasta is coated.
  4. In a dry skillet over medium heat, toast breadcrumbs in olive oil until lightly browning. Sprinkle on top of pasta and serve with extra herbs for garnish.

Notes

+ I used sun-dried tomatoes packed in olive but you could also use non-oil packed sun-dried tomatoes but you might need to add a splash more olive oil or lemon juice.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Close-up, side angle photograph of long pasta in an olive sauce and topped with basil.

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  1. Lauren Gaskill | Making Life Sweet says

    December 08, 2015 at 12:09 pm

    I love the idea of using an olive pesto in pasta dishes! I bet this would be GREAT on crostini too!

    ★★★★★

    Reply
  2. Linda | The Baker Who Kerns says

    December 08, 2015 at 9:17 pm

    Love all these variations you have listed! Gives me so many ideas, and I've always been curious about olive pesto and how that taste goes with pasta. Really want to make it!

    Reply
  3. Roxana says

    December 09, 2015 at 10:44 am

    This pasta looks wonderful! I love the healthfulness and simplicity of it too. It will be a nice break from all of the heavy holiday food this month! 🙂

    Reply
  4. Kelley says

    December 09, 2015 at 3:35 pm

    How lovely! I'll have to make this soon, just leaving out a small portion of olive-free pasta for the toddler.

    Reply
  5. genevieve @ gratitude & greens says

    December 10, 2015 at 6:48 pm

    I ate so much pesto pasta when I was in university. Such a good quick meal!

    Reply
  6. Monica says

    February 19, 2016 at 12:20 am

    Love all these variations you have listed. Gives me so many ideas. Yeah I’ll have to make this soon

    ★★★★★

    Reply
  7. Velvet and Pasta - Salsa Pesto says

    April 21, 2016 at 5:08 am

    Really great recipe, I've made my own from the genuine Genovese Pesto, but I really love your version, I will try it. Thank you for sharing!!!

    ★★★★★

    Reply
  8. Pip says

    July 14, 2017 at 6:26 pm

    After a super busy week, I made this for dinner last night. It not only was delicious but was cooked & ready to eat in 15 mins. Will definitely be making this again.

    Reply
  9. Haley says

    July 02, 2019 at 11:33 am

    Really good use of Olives. Did not know that such utilities are also available for Olives.

    ★★★★★

    Reply
  10. Miranda Austin says

    July 09, 2019 at 10:09 am

    I came here for 1 recipe and ended up browsing 10 more... The Photos are breath taking!

    Reply
  11. Edward Parker says

    November 07, 2019 at 10:36 pm

    These look so incredible! Can’t wait to make this! Thanks for sharing.

    ★★★★★

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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