Linguine. with Green Olive Sauce and Zesty Breadcrumbs
Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
- 1 tablespoon plus ½ cup olive oil
- ¼ cup panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 12 ounces linguine or other long pasta
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 1 cup chopped fresh parsley
- ½ cup chopped fresh basil
- 1 cup green olives, pitted, halved
- 3 tablespoons drained capers
- ½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
- 2 tablespoons fresh lemon juice
YIELD: 4 servings
- Heat 1 Tbsp. 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. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. 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 ½ cup oil. Mix well; season sauce with salt and pepper.
- Add pasta and ¼ 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.
- Serve pasta topped with panko and more Parmesan.