Ever just create a dish with random items left in the kitchen? I think that is exactly how this recipe started. So many family members of mine make this pasta, or something like it, depending on what they have lying around as well. Leave it to the Italians to repurpose items and find new uses just to not let anything go to waste. You know though, that is how some of the best recipes start! There is no seasoning in this pasta because the Italian, dry-cured black olives are loaded with flavor of their own. They also tend to be salty, so any added salt would be too overbearing. You also get tons of flavor in the olive oil, garlic, and parmesan cheese. Which parmesan, is another salty ingredient here. So remember, just salt your pasta water and that’s it!  I love to garnish with some crushed red pepper flakes for a little kick. My favorite part is how the pieces of ciabatta soak up the olive oil while they are toasting in the pan. That way, when you grab a bite of one in your pasta, it just bursts with juicy flavor while keeping some crunchy texture. I hope you enjoy this one as much as my family does!

Ingredients:

• 1 cup dried black Italian olives, pits removed

• 2 ½ cups ciabatta bread, cubed

• Olive oil

• 1 pound spaghetti

• 2 cloves of garlic, smashed

• Parmesan cheese

• *Optional- crushed red pepper flakes

Instructions:

1. Prep all your ingredients and set aside. Cut the ciabatta into cubes, peel and smash the garlic, and remove all the pits from the olives.

2. Start boiling a pot of water to begin cooking pasta until al dente. Don’t forget to salt the water once you drop the pasta in.

3. In the meantime, in a large skillet, heat 2 tablespoons of olive oil over medium heat, then stir in the olives. After about a minute, add garlic and stir. Everything should be hot and fragrant by now. Add the bread and drizzle more olive oil over top, stir to combine.

4. Remove the big pieces of garlic (you don’t want them to burn). This should have been enough time for the garlic to flavor your oil without burning, so remove and discard once you see them starting to brown.

5. The pieces of ciabatta should be getting nice and toasty as it absorbs the olive oil. Anytime the pan looks too dry just drizzle a little more olive oil over top. 

6. Once all the bread looks juicy and toasty, turn off the heat.

7. When the pasta is al dente, drain and transfer into the large skillet with olive and bread mixture. Drizzle with more olive oil, toss well until everything is combined.

8. Grate fresh parmesan over top and continue to toss the spaghetti until everything is evenly coated.

9. Serve immediately, garnish with more grated cheese and any extra olive oil to drizzle over top. If you like spicy, crushed red pepper flakes adds a nice finish.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade