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Linguine with Green Olives and Capers
Recipe

13 INGREDIENTS • 8 STEPS • 25MINS

Linguine with Green Olives and Capers

Fresh herbs, mild green olives, and zesty capers make a brightly-flavored sauce for this quick and easy pasta recipe. Ready in less than 30 minutes!
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
Fresh herbs, mild green olives, and zesty capers make a brightly-flavored sauce for this quick and easy pasta recipe. Ready in less than 30 minutes!
25MINS
Total Time
$2.62
Cost Per Serving
Ingredients
Servings
4
US / Metric
Breadcrumbs
Olive Oil
1 Tbsp
Lemon
1
Lemon, zested
Fresh Dill
2 Tbsp
Chopped Fresh Dill
Pasta and Sauce
Linguine
12 oz
Linguine
or Other Long Pasta
Fresh Parsley
1 cup
Fresh Basil
1/2 cup
Fresh Basil
torn into pieces
Anchovy Fillets
4
Anchovy Fillets
packed in oil
Garlic
1 clove
Capers
3 Tbsp
Capers, divided
Olive Oil
1/4 cup
Castelvetrano Olives
1 cup
Castelvetrano Olives, divided
or Ripe Green Olives
Parmigiano-Reggiano
3/4 cup
Parmigiano-Reggiano
or High Quality Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
573
Fat
31.0 g
Protein
17.0 g
Carbs
54.7 g
Add to plan
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Linguine with Green Olives and Capers
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
Cooking InstructionsHide images
step 1
Heat the Olive Oil (1 Tbsp) in a small skillet over medium heat. Toast Panko Breadcrumbs (1/2 cup) until golden brown, then place on a paper towel to drain. Once cool, toss breadcrumbs with zest of the Lemon (1) and Fresh Dill (2 Tbsp) and set aside.
step 2
Add Fresh Parsley (1 cup) and Torn Fresh Basil (1/2 cup) to a large serving bowl. (Basil won’t get as black on the edges if you tear it instead of chopping it.) Add Castelvetrano Olives (1/2 cup) and Capers (1 1/2 Tbsp) to the bowl.
step 3
Place the Anchovy Fillets (4) and Garlic (1 clove) on a cutting board and use the side of a chef’s knife to mash it into a paste. You may not get it completely smooth, and that is okay. The anchovy will start to melt into the garlic, and the garlic will start to break down. Add the anchovy mixture to the bowl with the herbs.
step 3 Place the Anchovy Fillets (4) and Garlic (1 clove) on a cutting board and use the side of a chef’s knife to mash it into a paste. You may not get it completely smooth, and that is okay. The anchovy will start to melt into the garlic, and the garlic will start to break down. Add the anchovy mixture to the bowl with the herbs.
step 4
Chop the remaining Castelvetrano Olives (1/2 cup) and Capers (1 1/2 Tbsp) down to a small dice, and add to the bowl with the herb mixture.
step 5
Add the Olive Oil (1/4 cup) and stir to combine.
step 5 Add the Olive Oil (1/4 cup) and stir to combine.
step 6
Cook the Linguine (12 oz) in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
step 7
Transfer the linguine to the bowl with the herb sauce along with 1/4 cup of the pasta liquid and stir, gradually adding the Parmigiano-Reggiano (3/4 cup). Add more water as needed until the pasta is coated with the sauce.
step 8
Top with the breadcrumbs and a bit more parmesan and serve.
step 8 Top with the breadcrumbs and a bit more parmesan and serve.
Tags
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Date Night
Shellfish-Free
Pasta
Italian
Spring
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