Olive Sauce and Zesty Breadcrumb pasta
SWEET YET SPICY HARISSA COMPLIMENTS THE SALMON PERFECTLY
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.
1 tablespoon plus 1/2 cup olive oil
1 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest and
2 tablespoons lemon juice
350g linguine or other long thin pasta
4 oil-packed anchovy fillets ( remove if desired)
1 small garlic clove
1/2 cup chopped basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
1/2 cup Parmesan, finely grated plus more for serving (switch for a vegan version eg. violife if desired)
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.