Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.

In a skillet, heat about 2 tablespoons of olive oil over medium heat. Add the pangratatto breadcrumbs and minced garlic, toasting them for about 3-5 minutes until golden brown and crispy. Remove from heat and set aside.

In a large mixing bowl, toss the drained macaroni with the balsamic vinegar, chopped olives, and a drizzle of olive oil, mixing well until the pasta is evenly coated in the tangy sauce.

Portion the macaroni onto plates and generously sprinkle the garlicky pangratatto on top for that satisfying crunch. Enjoy every bite!