Linguine with Green Olive Sauce and Zesty Breadcrumbs

Ingredients for Linguine with Green Olive Sauce and Zesty Breadcrumbs

• 1 tablespoon plus 120ml olive oil

• 60ml panko (Japanese breadcrumbs)

• Kosher salt, freshly ground pepper

• 2 tablespoons chopped fresh dill

• 1 teaspoon finely grated lemon zest

• 350g 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

• 15g Parmesan, finely grated (about 120ml ), plus more for serving

• 2 tablespoons fresh lemon juice

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.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 120ml 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 120ml oil. Mix well; season sauce with salt and pepper.

Add pasta and 60ml 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.