Spaghetti alle Olive
Ingredients
For the pan fried lemony breadcrumb topping:
1 Tablespoon plus a 1/2 Cup of Olive Oil
1/4 C of Panko breadcrumbs
2 Tablespoons of chopped fresh dill
1 tsp of grated lemon zest
Sauce
12 oz of spaghetti
2 tablespoons of olive oil
2 oil packed anchovy fillets
1 small clove of garlic
1 cup of chopped fresh parsley
1/4 chopped fresh basil
1/2 cup of green olives, pitted, halved
1/2 cup of green olives lightly ground
3 tablespoons of drained capers
1/3 -1/2 Cup of grated parmesan (plus more for serving if desired)
2 Tablespoons of fresh lemon juice
Directions
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat and cook panko , stirring, until golden about 5 minutes. Season with salt and pepper and set aside.
- Mash anchovies in a mortar and thinly slice garlic.
- Heat olive oil in a medium saucepan and sauté garlic until golden, add the mashed anchovy and stir to combine.
- Combine the olives and the herbs and the lemon juice and add them to the pan. Mix well and season with salt and pepper.
- Cook the pasta according to the instructions on the package.
- Drain pasta into the sauce but make sure to reserve 1/4-1/2 cup of the cooking liquid from the pasta. You will use this starchy pasta water to give the sauce more body. Add as much of the pasta water as you like, anywhere from 1/4-1/2 Cup.
- Mix the pasta with the sauce and add the zesty breadcrumb mixture. Top with grated parmesan cheese and serve.
This recipe has been adapted from a Bon Appetit recipe.
