Spaghetti with Olives and Bread Crumbs

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I made this last night for dinner and it was good although very salty from the olives. I cooked a half pound of spaghetti and cut the oil back to 1/4 cup and added about 3 tablespoons of butter.

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This recipe was good, but it needs some changes. I used panko bread crumbs and much less olive oil. Olive oil should be 1/4 cup. You could go up to 2/3 but that's definately stretching it. You need the crumbs to brown, not soak in oil. Maybe there was a misprint in the recipe?
Anyway, when I made it this way, it was great.

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I only used 1/2 cup of olive oil and the dish came out to be so greasy! Easy to make, but the result is very disappointing.

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This is the first thing I have ever made and it was delicious! It was simple to make. I had no idea how to chop the olives so I just put them in a blender. It tasted amazing!

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Lovely, quick and tasty, pasta dish. I used kalamata olives and the green olives were greek feta stuffed olives. I left the feta in half the greens, but as I chopped took out a bit in case it was too overpowering. I loved it! I liked them so much I will use them again in this dish. Served with bruschetta and chianti. Thanks Giada! Another good one!

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I have made this several times for family and friends and it's a hit. I also add about 1/2 cup sun dried tomatoes. Thanks Giada.

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If you like olives you will love this dish. I use all kalamata olives in mine since they are my favorite.

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This is an all-time favorite in our house!!!

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Good!

I did feel like something was missing though - I think if I make it again, I'm going to add some grilled chicken strips...

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My all time favorite pasta recipe! You must love olives to like this recipe. Being from a large Italian family myself, this is an A+ in my book.