With all of the rich and zesty flavors going on in this pasta, you’d never guess that it’s vegan!
5 ounce spaghetti
2 tablespoons bread crumbs
2 tablespoons raw pine nuts
1 Lemon juice and zest separately
2 tablespoons finely chopped Italian parsley
pinch crushed red pepper or more
1 clove small garlic
1 cup fresh basil packed
1 tablespoon drained capers
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1/2 cup coarsely chopped green olives
Cook spaghetti according to package directions. (Scoop out 1/4 cup of cooking water before draining.)
To make the pine nut gremolata: Add bread crumbs and pine nuts to a small, dry skillet over medium heat; cook and stir until both are lightly toasted. Transfer to a small bowl. Add lemon zest, parsley and crushed red pepper; stir to combine.
With a food processor running, add garlic clove, fresh basil and capers; process until finely chopped.
Scrape down sides. Again, with food processor running drizzle in olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.
When pasta has finished cooking, drain, retaining 1/4 cup of cooking water. Return pasta and cooking water to pot; add basil mixture and stir vigorously until sauce has emulsified and completely coated pasta.
Divide pasta between two serving plates and top each equally with olives and pine nut gremolata. Serve.