Linguine With Green Olive Sauce & Zesty Breadcrumbs

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #26135

June 01, 2017



"Adapted from Bon Appétit."

Original is 4 servings

Nutritional

  • Serving Size: 1 (93.1 g)
  • Calories 189.7
  • Total Fat - 16.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 4.8 mg
  • Sodium - 513.8 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.1 g
  • Protein - 4 g
  • Calcium - 158 mg
  • Iron - 3.2 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat 1 Tbsp. oil in a medium skillet over medium heat and cook panko, stirring, until golden. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.

Step 2

Cook pasta in a large pot of boiling salted water, until al dente.

Step 3

Meanwhile, mash anchovies and garlic to a paste. 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 2 Tbs olive oil. Mix well; season sauce with salt and pepper.

Step 4

Add pasta and toss, adding Parmesan a bit at a time until sauce coats pasta. Add lemon juice; season with salt and pepper.

Step 5

Serve pasta topped with panko and more Parmesan.

Tips


No special items needed.

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