Linguine With Green Olive Sauce And Zesty Breadcrum

Name: Linguine With Green Olive Sauce And Zesty Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/2 cup olive oil; 1/4 cup panko (Japanese breadcrumbs); Kosher salt, freshly ground 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; 1/2 cup chopped fresh basil; 1 cup green olives, pitted, halved; 3 tablespoons drained capers; 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving; 2 tablespoons fresh lemon juice

Servings: persons

1 tablespoon plus 1/2 cup olive oil
1/4 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground 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
1/2 cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
2 tablespoons fresh lemon juice

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.
2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
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.
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
Serve pasta topped with panko and more Parmesan.
6
Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

1323

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon plus 1/2 cup olive oil, 1/4 cup panko (Japanese breadcrumbs), Kosher salt, freshly ground pepper, 2 tablespoons chopped fresh dill, and more.

Yes, Linguine With Green Olive Sauce And Zesty Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Linguine With Green Olive Sauce And Zesty Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions