Mondays are better with this Garden Fresh Herb, Olive, and Parmesan Pasta.
I’ve said this many times over now, but Mondays just need a big bowl of pasta, you know? I love pasta year-round. I mean obviously, BUT I especially love pasta this time of year because of all the fresh herbs, tomatoes, garden veggies, and fruits. I swear, I could create a new and different pasta recipe at least once or twice a week from now until summer ends. My brain is bursting with fresh summer pasta ideas.
Clearly I am just a little excited about it.
Today’s pasta is kind of an “early summer” pasta, using garden fresh herbs, green, olives, good quality extra virgin olive oil, and lots of fresh parmesan…okok, and a few of those heirloom tomatoes I love so much!
Every bite is perfection. <–honest.
This pasta is unlike any other pasta I have created here on the site. It’s not tomato based or cream based, but more of an olive oil base. It’s super fresh and very much inspired by the fresh pastas of Italy that simply use olive oil, garlic, parmesan, and basil. Even though this dish is simple, it’s one of my favorite pasta recipes I have created.
It’s also very quick cooking and uses up a variety of pantry staples, along with garden fresh herbs…which is about all my “garden” consists of at the moment.
The windows in my house are lined with herb plants. I have an entire window full of basil (it’s probably my favorite herb, but I love oregano and thyme too) and multiple thyme, oregano, dill, and mint plants. I love having easy access to these herbs more than you can imagine. I don’t however, love the cluttered look they give my windows, but I’m hoping to move them out into our new green house this week (more on that in another post, but dad’s building me a green house!).
This pasta is all about the olive and oil sauce. First things first, be sure to use a high quality olive oil. Preferably one from Italy if you want a real deal Italian style pasta!
You’ll start by simmering the olive oil on the stove with lots of garlic, oregano, thyme, chili peppers, and lemon. Once the oil has simmered for a few minutes, you’ll stir in the green olives. Simmering the herbs in olive oil releases their flavor, and in turn gives you a flavorful sauce that resembles one that has been cooking all day. This olive oil sauce is SO delicious. I of course love it on this pasta, but you guys, try dipping some bread into the warm oil….oh my gosh. Pure heaven.
Anyway, you’ll then add your pasta right into the oil. Add a splash of wine (yup, yup, Monday needs that too), cook a few minutes to really let the flavors of the oil cook into the pasta and finish off with lots of freshly grated parmesan, basil and dill.
But you guys, I’m not even done.
This pasta also gets topped with some toasty breadcrumbs that are the perfect finishing touch <–because let’s be real, bread and pasta just go together. Forever and always.
Mom, you taught me so well.
This is my favorite pasta. I know every pasta is my new favorite. But I really do love this one. It’s fresh and light, which are perfect for the warm days ahead, ready to go in just around thirty minutes, and just beyond good.
Again, fresh herbs, olives, olive oil, parmesan, sweet heirloom tomatoes (the first heirlooms I have seen of the growing season!), and toasty breadcrumbs.
So much to love.
Now, who’s ready for pasta!?
Garden Fresh Herb, Olive, and Parmesan Pasta with Pistachio Breadcrumbs
Servings: 6 servings
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups roughly torn ciabatta bread
- 1/4 cup shelled roasted pistachios
- 1/2 cup olive oil
- 4 cloves garlic, smashed
- 1-3 teaspoons crushed red pepper flakes or 2-3 chili peppers (use to your taste)
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- the rind of one lemon, thinly sliced
- kosher salt and pepper
- 1 cup pitted green olives, halved
- 1 pound bucatini pasta or other long cut pasta
- 1/4 cup white wine
- 1 cup fresh grated parmesan
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh dill, chopped
- 2 sliced tomatoes or 1 cup cherry tomatoes, for serving
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- 1. Preheat the oven to 375 degrees F. 2. On a baking sheet, combine the bread crumbs, pistachios, 2 tablespoons olive oil, and large pinch of both salt and pepper. Toss well to coat. Transfer to the oven and cook 8-10 minutes or until the breadcrumbs are golden. Remove from the oven.3. To a large skillet with sides, add the remaining olive oil (about 1/3 cup), the crushed red pepper flakes, garlic, oregano, thyme, lemon rind, and a pinch each of salt and pepper. Set over medium heat and cook, stirring occasionally for 10 minutes or until the garlic is caramelized and fragrant. Reduce the heat to low and then stir in the olives and cook another 5 minutes. 4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. Add the hot pasta right into the skillet with oil and seasonings. Add the wine and toss to combines. Cook for 5 minutes. Remove from the heat and add the parmesan, basil, and dill, tossing to combine. If needed, thin the pasta with a little of the reserve cooking water. 6. Divide the pasta among each plate. Top with tomatoes, breadcrumbs and fresh basil. EAT.
I really could not think of a better Monday dinner. Pasta night here we come.