Linguine with Green Olive Sauce and Zesty Breadcrumbs

italian olive pasta basil parsley anchovy bon appétit

Chris Morocco

4 Servings

Source

Ingredients

1 tablespoon plus 1/2 cup olive oil

1/4 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

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

1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving

2 tablespoons fresh lemon juice

Method

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 1/2 cup 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 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.

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