Linguine with Green Olive Sauce and Zesty Breadcrumbs
['1 tablespoon plus 1/2 cup olive oil', '1/4 cup panko (Japanese breadcrumbs)', 'Kosher salt, freshly ground 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', '1/2 cup chopped fresh basil', '1 cup green olives, pitted, halved', '3 tablespoons drained capers', '1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving', '2 tablespoons fresh lemon juice']
Heat 1 tablespoon 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 1/2 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 1/2 cup oil. Mix well; season sauce with salt and pepper.
Add pasta and 1/4 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.
Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.