Linguine with Green Olive Sauce and Zesty Breadcrumbs

Ok, I should start by saying– this dish was WAY to salty. I’ve always preferred salty to sweet, but this was even too salty for me! However, it did taste good, and I love all the recipe’s parts–olives, capers. cheese– so I recommend it, but I would cut all the salty ingredients by HALF at least. Taste as you go and see. Via Bon Appetit.

Remember, I would recommend cutting all the salty parts (anchovy, olives, capers, cheese) by half! Or doing a full pound of pasta may spread out the saltiness.

  • 1 tablespoon plus ½ cup olive oil
  • ¼ 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 [I used 1 tsp anchovy paste.]
  • 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
  1. Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. [Watch carefully so it doesn’t burn– mine was ready in less than 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 ½ 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 ½ cup oil. Mix well; season sauce with salt and pepper.
  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.
  5. Serve pasta topped with panko and more Parmesan.
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