Linguine with Olives and Herbs

Ingredients

• 1/3 cup olive oil
• 6-8 garlic cloves - roughly chopped
• 2 shallots - sliced
• 1/4 cup caper berries - roughly chopped
• 1 1/2 cups olives - Castelvetrano and Kalamata - halved or quartered
• 2 cups - cherry tomatoes, halved or quartered
• 1/3 cup toasted pine nuts
• 3 - 5 anchovies, drained and chopped (optional)
• 1/2 - 1 tsp chili flakes
• 12 oz linguine - cooked according to package directions
• 1/2 cup pasta water - save before draining pasta
• 2 T lemon zest
• 1/2 cup freshly grated Parmesan cheese + more for serving
• 1 1/2 - 2 cups fresh herbs - basil, parsley, chives, roughly chopped + more for garnish