Linguine With Olives & Herbs Recipe

Name: Linguine With Olives & Herbs
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 breadcrumbs; 1 teaspoon lemon zest; 12 ounces linguine; 4-8 oil packed anchovy fillets, depending on how fishy you like it; 3 garlic cloves, chopped; 2 tablespoons fresh chives, chopped; 1/2 cup fresh basil, chopped; 1 cup mixed Kalamata olives, pitted, and chopped; 1/4 cup capers, drained; 1/2 cup Parmesan, grated, plus more for garnish; 2 tablespoons lemon juice

Servings: persons

1 tablespoon plus 1/2 cup olive oil
1/4 cup Panko breadcrumbs
1 teaspoon lemon zest
12 ounces linguine
4-8 oil packed anchovy fillets, depending on how fishy you like it
3 garlic cloves, chopped
2 tablespoons fresh chives, chopped
1/2 cup fresh basil, chopped
1 cup mixed Kalamata olives, pitted, and chopped
1/4 cup capers, drained
1/2 cup Parmesan, grated, plus more for garnish
2 tablespoons lemon juice

1
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add breadcrumbs and stir to coat. Toast for about 5 minutes, until golden brown. Transfer to plate and mix with lemon zest.
2
Bring a large pot of heavily salted water to boil. Cook linguine until al dente, reserve 1/2 a cup of cooking water, then drain the rest. Rinse pasta under cold water until remaining components are ready.
3
Meanwhile, using a mortar and pestle or the side of a knife, mash anchovies and garlic together to form a paste. Transfer to large bowl and toss with chives, parsley, basil, olives, capers, and remaining 1/2 cup of olive oil.
4
Add pasta and about half the reserved cooking liquid and toss pasta to coat. If pasta seems dry, add more cooking liquid, a little at a time. Add Parmesan and toss to coat. Add lemon juice and season with salt and pepper.
5
Serve pasta with Panko crumbs and additional Parmesan cheese on top.

1114

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon plus 1/2 cup olive oil, 1/4 cup Panko breadcrumbs, 1 teaspoon lemon zest, 12 ounces linguine, and more.

Yes, Linguine With Olives & Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Olives & Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions