Image by Hanna Stolt

Olive Sauce and Zesty Breadcrumb pasta

SWEET YET SPICY HARISSA COMPLIMENTS THE SALMON PERFECTLY

1

1

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.

1

2

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

1

3

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)

4 Servings

Ingredients

Instructions

4

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.

5

Serve pasta topped with panko and more Parmesan.