Linguine With Green Olive Sauce And Zesty Breadcrumbs
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
37
Spice
56
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tbsps
Dill (chopped fresh)340 g
Linguine1 small
Garlic (clove)1 cup
Parsley (chopped fresh)1 cup
Basil (chopped fresh)3 tbsps
Capers (drained)2 tbsps
Lemon Juice (fresh)Directions:
1
Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes
2
Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest
3
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
4
Drain, reserving 1/2 cup pasta cooking liquid
5
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife
6
Combine with parsley, basil, and half of olives and capers in a large bowl
7
Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil
8
Mix well; season sauce with salt and pepper
9
Add pasta and 1/4 cup reserved pasta cooking liquid to sauce
10
Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta
11
Add lemon juice; season with salt and pepper
12
Serve pasta topped with panko and more Parmesan
13
Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes
14
Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest
15
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
16
Drain, reserving 1/2 cup pasta cooking liquid
17
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife
18
Combine with parsley, basil, and half of olives and capers in a large bowl
19
Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil
20
Mix well; season sauce with salt and pepper
21
Add pasta and 1/4 cup reserved pasta cooking liquid to sauce
22
Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta
23
Add lemon juice; season with salt and pepper
24
Serve pasta topped with panko and more Parmesan
25
Do Ahead Sauce can be made 1 day ahead
26
Cover with plastic wrap, pressing directly against surface, and chill
27
Sauce can be made 1 day ahead
28
Cover with plastic wrap, pressing directly against surface, and chill