INGREDIENTS
1 pound (16 oz.) Pastaio Fettuccine or any of Pastaio's long pastas
Salt
Extra-Virgin Olive Oil
½ Cup Olive Tapenade
¾ Cup Freshly Grated Parmigiano-Reggiano, plus more for topping
½ Cup Chopped Flat-Leaf Parsley, divided
Freshly Ground Black Pepper, Thyme leafs 4-5
INSTRUCTIONS
1. Bring a large pot of water to a boil. Season the water generously with salt and then add in the pasta.
2. Cook the pasta according to the package instructions. Reserve 1 cup of the pasta water before draining the pasta.
3.While your pasta is cooking, heat a few drizzles of olive oil in a small pan over medium heat. Stir in the breadcrumbs and toast them until golden brown, about 1-2 minutes.
4. Add the drained pasta back into the pot and add the tapenade, and ½ cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add in the cheese and ½ of the parsley. Season the pasta well with black pepper.
5. Pile the pasta onto serving plates and top each with cheese, parsley, and the thyme. Finish each with a drizzle of olive oil and dig in!
