Ingredients:
- Coarse salt
- 1 pound linguine
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, peeled
- 1 large red onion, thinly sliced
- 4 medium zucchini, halved lengthwise, then sliced very thinly crosswise
- 20 gaeta or nicoise olives, pitted
- 1 1/2 teaspoons dried oregano, preferably sicilian
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup breadcrumbs
Instructions:
- 1. Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
- 2. Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
- 3. Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.
