Linguine With Green Olive Sauce & Zesty Breadcrumbs Recipe
Adapted from Bon Appétit.
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Cooking tools:
- Chef's knife
- Cutting board
- Fork
- Colander
- Pot
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Paper towel
- Serving platter
Ingredients
- 3 tablespoons olive oil, divided
- 1/4 cup Panko breadcrumbs
- Kosher salt
- 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
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