Linguine With Green Olive Sauce & Zesty Breadcrumbs
Created by MsPia on June 1, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #26135
Ingredients
- 3 tablespoons olive oil, divided
- 1/4 cup Panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 12 ounces dry linguine (or other long pasta)
- 16 grams oil-packed anchovy fillets (4 fillets)
- 1 small garlic clove
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 cup olives, halved (pitted)
- 3 tablespoons drained capers
- 1/2 ounce Parmesan, cheese finely grated (about 1/2 cup), plus more for serving
- 2 tablespoons fresh lemon juice
How to Make
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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.
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Step 2: Cook pasta in a large pot of boiling salted water, until al dente.
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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.
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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.
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Step 5: Serve pasta topped with panko and more Parmesan.
Nutritional Facts
- 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