Linguine with Green Olive Sauce and Zesty Breadcrumbs
A Mediterranean-inspired pasta dish featuring linguine tossed in a vibrant sauce made with green olives, anchovies, fresh herbs, and capers, topped with crispy lemon-dill breadcrumbs and Parmesan cheese.
Ingredients
- •1 tablespoon olive oil
- •¼ cup panko
- •to taste kosher salt and pepper
- •2 tablespoons fresh dill
- •1 teaspoon lemon zest
- •12 ounces linguine
- •4 fillets anchovy fillets
- •1 clove garlic
- •1 cup fresh parsley
- •½ cup fresh basil
- •1 cup green olives
- •3 tablespoons capers
- •½ ounce Parmesan
- •2 tablespoons lemon juice
Cooking Instructions
- 1.
Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
5 min
- 2.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
10 min
- 3.
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
10 min
- 4.
Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
5 min
- 5.
Serve pasta topped with panko and more Parmesan.
2 min
- 6.
Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
