Linguine With Green Olive Sauce & Zesty Breadcrumbs

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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."

Original recipe yields 4 servings


  • Serving Size: 1 (143.7 g)
  • Calories 424.2
  • Total Fat - 37.3 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 4.8 mg
  • Sodium - 276.8 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 1.1 g
  • Protein - 12 g
  • Calcium - 254.7 mg
  • Iron - 4.5 mg
  • Vitamin C - 43.2 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 3

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.

Step 4

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.

Step 5

Serve pasta topped with panko and more Parmesan.

Step 6

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

Tips & Variations

No special items needed.