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Linguine with Green Olive Sauce and Zesty Breadcrumbs

 

  • ACTIVE TIME

    30 MINUTES

  • TOTAL TIME

    30 MINUTES

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Ingredients

4 SERVINGS

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

Preparation

Step 1

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.

Step 2

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 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 ½ cup oil. Mix well; season sauce with salt and pepper.

Step 4

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.

Step 5

Serve pasta topped with panko and more Parmesan.

Step 6

Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.


Reviews (6)

BACK TO TOP
  • This dish is tasty, briny and bright -- great for summer. I enjoyed it but it's deceptively fussy (lots of components to prep, including pitting the olives) and am not sure if it'd be worth repeating. The proportions were also off... double the breadcrumbs as they're the best part!, use 8oz of pasta to ensure it all gets coated (12oz is way too much), and 1/8 cup of olive oil is sufficient (the 1/2 cup recommended is crazy). Linguine is also not the best vehicle for this chunky "sauce"... a better shape would probably be casarecce or fusilli.

    • ANONYMOUS

    • BOSTON

    • 8/29/2020

  • Delightful!! Fresh and flavourful! Will make it again for sure :)

    • HASTE

    • ITALY

    • 3/28/2020

  • Loved it!

    • GIGIPEL

    • QUEBEC

    • 6/18/2019

  • Making for a second time in 2 weeks tonight! Thought it may be salty but was just right!

    • JJAYEH

    • NEW YORK, NY

    • 6/4/2019

  • This is a great summertime pasta. Really light. I upped the anchovies and garlic a little bit, but my wife and I are freaks for both.

    • TONYCIMAGLIA

    • ATLANTA

    • 6/11/2018

  • I love making this dish in the spring. Briny, yet feels really fresh and bright.

    • CAREYPOLIS

    • BROOKLYN

    • 10/31/2017


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