Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs

Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs 2 3TPine nuts, roasted 4ozLinguine 2TExtra-virgin olive oil 3clvGarlic, peeled 0.5White onion, chopped 3Zucchini, sliced crosswise 3.8ozSliced black olives 0.75tDried oregano 0.25tCrushed red pepper flakes 0.25cBreadcrumbs, toasted

You'll also need a couple tablespoons of course salt.

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.