Linguine with Green Olive Sauce and Zesty Breadcrumbs

August 4, 2015
Linguine with Green Olive Sauce and Zesty Breadcrumbs Recipe M Loves M @marmar
The other week I made the most incredible pasta for dinner. Pasta is always one of my weaknesses but this one definitely stood out. There’s a briny taste from the olives and capers, and a brightness from the lemon. I especially loved the panko crunch on top. This pasta was so good that I immediately texted my parents telling them to make it, and of course now I’m making it again for the blog. I’d highly recommend this for a yummy dinner. It’s easy enough to make during the week too, or it would be perfect for a date night at home complete with red wine and candles!
Linguine with Green Olive Sauce and Zesty Breadcrumbs Recipe M Loves M @marmar
Linguine with Green Olive Sauce and Zesty Breadcrumbs 
from Bon Appétit June 2015
makes 4 servings

1 Tbsp. plus 1/2 cup olive oil
1/4 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 Tbsp. chopped fresh dill
1 tsp. finely grated lemon zest
12 oz. 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, pilled and halved 
3 Tbsp. drained capers
1/2 oz. Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
2 Tbsp. fresh lemon juice
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 1/2 cup pasta cooking liquid.
Meanwhile, mash anchovies and garlic to a pasta 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 olive and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
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.
Serve pasta topped with panko and more Parmesan cheese.
Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
If you make this pasta, you’ll have to let me know what you think! I have a feeling you will love it!
Here are some other ways you can follow along:

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