Zesty Olive Pasta
Author: Gravel & Dine
Recipe type: Main
Cuisine: Italian
Serves: 4
- 12 oz package of linguine
- ¼ cup panko bread crumbs
- ½ cup olive oil
- 1 cup green olives, halved
- 3 Tablespoons capers
- ½ cup chopped fresh basil
- 1 cup chopped fresh parsley
- 1 small garlic clove
- ½ teaspoon fish sauce
- 1 teaspoon lemon zest
- 2 Tablespoons chopped fresh dill
- ½ cup shredded Parmesan cheese
- 2 Tablespoons lemon juice
- salt and pepper
- Brown the breadcrumbs in 1 tablespoon of olive oil over medium heat stirring occasionally. Remove from heat and mix in the lemon zest and dill
- Cook the pasta according to package directions, save ½ cup of the pasta water, then drain
- Mash the garlic and combine with a pinch of salt, fish oil, olives, capers, parsley, basil, in a large bowl, season with salt and pepper
- Add the pasta to the large bowl, stir while slowly adding the pasta water and Parmesan cheese
- Add lemon juice and salt and pepper
- Serve the pasta and top with the bread crumbs.
Recipe by Gravel & Dine at https://gravelanddine.com/zesty-olive-pasta/
3.5.3208