Spaghetti with olives, greens and breadcrumbs
  • 1 lb spaghetti or pasta of choice
  • 3 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1/4 pound of your choice of olive, pitted, chopped fine
  • 3 tablespoons chopped parsley
  • 2 cups baby arugula
  • 3 tablespoons dry breadcrumbs
  • Shredded parmesean (or Asiago works, too.)
  • Salt & pepper to taste
  1. Cook the pasta, leave a little of the water behind. Heat olive oil in a skillet large enough to accomodate all the pasta. Add the garlic and cook for a few minutes (3 to 5 mins) but don't let it get brown. Lower the heat and add the cooked pasta, olives, parsley and breadcrumbs. Stir around, adding the pasta cooking water if you think it's too dry. Take it off heat and stir in your cheese. Voila!