Spaghetti with Olives and Breadcrumbs

If my Mom tried to serve me this as a kid, I probably would've acted on one of three options:
A.) Call Child Protective Services to report excessive olive ingestion abuse;
B.) Recommend the Department of Homeland Security put us on Threat Level Red for acts of food terrorism;
OR
C.) Gag, whine, and complain--then just pick out the olives and solemnly slurp up the spaghetti. My house's rules stipulated that post-dinner ice cream was only for those who actually ate their dinner.

But o-ho!, how taste buds change. Olives no longer resemble brine bombs to me. Instead, they're welcome little salt spheres to a lot of dishes. (Except for, I would imagine, pancakes.)

This is the manifestation of a pantry meal: pasta, olive oil, breadcrumbs, and olives. These easy and affordable ingredients are a spectacular addition to any busy student's pantry.

If you also would've taken government action against an olive-serving parent in years past, please try them again. And if you find olives just don't jive with your 'buds, I won't tell if you still eat a post-dinner ice cream.

Spaghetti with Olives and Breadcrumbs    Serves: 1
2 oz. spaghetti (about the diameter of a quarter)
1/4 cup green olives, sliced in half
2 t. olive oil, divided
1 T. breadcrumbs (you can either buy or make your own by grinding stale bread in a food processor)
2 T. parmesan cheese
Salt and pepper
1.) Cook the spaghetti according to package directions. Drain (reserving 1/4 cup of the pasta water) and set aside.
2.) Meanwhile, add 1 t. olive oil to a small skillet over medium high heat. Add breadcrumbs and swirl to coat in the oil. Cook until golden brown. Set aside in a small bowl.
3.) Add the remaining 1 t. olive oil to the same skillet. Dump in the green olives, spaghetti, and parmesan. Add a little pasta water if the mixture seems too dry. Season with salt (if necessary) and pepper. Top with the breadcrumbs.

Adapted from: Giada at Home