Home » Linguine with escarole, black olives and bread crumbs

Linguine with escarole, black olives and bread crumbs

Fast and vegan recipe

by Ada Parisi
5 min read
Pasta con scarola e olive nere

Linguine with escarole and black olives, capers from Pantelleria IGP and bread crumbs. Save the recipe because it is delicious and can be prepared in a moment. Is’ a Sicilian-inspired recipe, destined to save countless lunches or dinners with taste and speed. This first plate, that it is prepared in 10 real minutes, practically in the cooking time of the pasta, it is vegan, like most Sicilian cuisine of peasant origin. I always like to remember as the basis of Sicilian cuisine, especially inland, is a poor basis, composed mainly of vegetables, extra virgin olive oil and cereals: the meat, fish and even cheese ingredients were not used every day. E vi dimostro quanto sia semplice prepararlo nella VIDEO RECIPE STEP BY STEP.

I advise you to Don't change the recipe or add cheese grated to replace the 'muddica atturrata', fried bread. Parmesan or pecorino would change the balance of a good pot just as it is, with the bitter note of the olives, the tangy capers and the crisp and refreshing of escarole. If you love the Sicilian cuisine, remember that you can find this and many other of the island in my SICILIAN RECIPES.

The Linguine with escarole and olives I'm one of the dishes I make most often when I'm tired, I half-empty the refrigerator or simply want to cook something quick and light enough. Obviously I abound with chilli and chilli oil, but you do as you like. I recommend, used an excellent extra virgin olive oil, because along with escarole it is the real star of the dish. Try and tell me if I have no reason. Is, since you purchased the escarole, Also try the delicious PIE AND ANCHOVIES SCAROLA SICILIAN, as second or as a starter. Have a good day!

Pasta con scarola e olive nere

Linguine with escarole AND BLACK OLIVE (easy vegan recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a head of escarole

360 grams of linguine or other long pasta

a handful of salted capers from Pantelleria IGP

20 black olives seasoned

extra virgin olive oil, to taste

salt and pepper, to taste

a chili pepper

a clove of garlic

a fresh spring onion or shallot

breadcrumbs, to taste


Pasta with escarole and black olives

Prepare the pasta with escarole, black olives and bread crumbs today: have a look at VIDEO RECIPE. You can prepare the sauce while the pasta is cooking. Wash the escarole, dry and cut into pieces the knife not too small. Unsasing capers under running water. Stone the olives and cut into slices.

Toast the breadcrumbs in a pan with a drizzle of extra virgin olive oil and, When the breadcrumbs are golden, put them aside. Boil the pasta in salted water. While the pasta is cooking, put the garlic in a saucepan (whole or sliced, as Favorites), fresh chopped onion, chilli and extra virgin olive oil. Sauté garlic and onion for a few minutes, then add the escarole and browning on a high flame.

When the slightly wilted escarole will, add some pasta cooking water, then the capers and black olives. Season with salt and pepper. Quando le linguine saranno al dente, pour them into the sauce and sauté them over high heat with some cooking water, If necessary, and a drizzle of extra virgin olive oil. Complete the linguine with escarole and olives with toast crumbs and enjoy your meal!

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Carlotta Giunti March 13th, 2021 - 14:50

Hi Ada! Great first, I cooked it just today. So tasty, Fulfilling…the crumb then gives that extra touch. Well done:)

Ada Parisi March 13th, 2021 - 18:03

Thank you Charlotte! I like it a lot, too., because it's simple but it has an intense taste and every single ingredient feels good! Thank you very much!

alessandro Priano 19 February 2019 - 11:17

Hi Ada :)
I tried this recipe lighthouse pore but for now do not have escarole here in england ….potrei use it in particular something else?..cavolo perhaps black?
Thanks Ada.

Ada Parisi 19 February 2019 - 13:22

Then, you can use curly endive, turnips, Black Cabbage… same procedure but in the case of turnip tops and black cabbage must first blanch for 3-4 minutes in boiling salted water. Let me know, ADA

alessandro Priano 19 February 2019 - 21:33

Thanks Ada …I'll try it’ with black cabbage because I saw it in the supermarket yesterday :)
I'm sure it will’ Delicious like all others of your recipes.
Thanks and see you soon :)

Ada Parisi 20 February 2019 - 11:12

If you have a look on the site you will also find a paste made precisely with the cabbage, a risotto and some other recipe. If a vegetable that is easy to find perhaps you might be interested. Appearance news. ADA

alessandro Priano 12 February 2019 - 23:11

fantastic !!!! Lance’ definitely.
Thanks Ada :)

Ada Parisi 14 February 2019 - 11:03

And you will like it and often rifarai, I'm sure. A warm greeting, ADA

elisabetta corbetta 12 February 2019 - 08:39

Super recipe
A big kiss

Ada Parisi 12 February 2019 - 11:21

Thanks more, ADA

Spike February 10, 2022 - 11:16

What do you think about using crushed pistachios in place of the breadcrumbs? I bought a package of them on a recent trip to Sicily as they were on many pasta dishes i5 had there.

Ada Parisi February 10, 2022 - 11:30

Hi, sure, I put pistachio everywhere both on sweet and savory dishes. You can use also chopped pistachio together with breadcrumbs, it’s delicious. Have a nice day!


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