June 01, 2017
Lunch, Main Dish, Pasta,
Linguine, Fruit, Mediterranean, Budget-Friendly, One-Bowl Does it!, Quick Meals, Fall/Autumn, Ladies Luncheon, Weeknight Meals, Boil, Stove Top, Heart Healthy, Non-Dairy, Vegetarian, Olives more
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"Adapted from Bon Appétit. Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
IMPORTANT***For the lemon zest make sure to grate ONLY the yellow. No white at all! It will make it bitter.*** It is suppose to be a delicate lemon touch. A hint of lemon."
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.
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