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Linguine with Green Olive Sauce and Zesty Breadcrumbs



 1 tablespoon plus ½ cup olive oil

¼ cup panko (Japanese breadcrumbs)

 Kosher salt and freshly ground black 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

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



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 ½ 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 ½ cup oil. Mix well; season sauce with salt and pepper.

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.

Serve pasta topped with panko and more Parmesan.

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