Linguine with Green Olive Sauce

Serves 4. This is a Bon Appetite recipe is modified to take advantage of Margot's Morsels Crazy Crumbs in Parmesan for added flavor and crunch. Order them now online. And, don't forget to order your regular Margot's Morsels in all flavors for snacking and crumbling.
  • ½ cup olive oil
  • ¼ cup Margot's Morsels Crazy Crumbs, in Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon zest
  • 12 ounces linguine or other long pasta
  • 4 oil-packed anchovy fillets
  • 1 small garlic clove
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • 1 cup green olives, pitted, halved
  • 3 tablespoons drained capers
  • ½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
  • 2 tablespoons fresh lemon juice

Toss the Crazy Crumbs with dill and lemon zest. If you already have Margot's Morsels in your pantry, crush them to a fine crumb.

Cook pasta in a large pot of boiling salted water, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Mash anchovies and garlic into a paste on a cutting board with the side of a chef’s knife or, using a mortar and pestle. Combine this with parsley, basil, and half of olives and capers in a large bowl. Chop the remaining olives and capers into pieces and add to mixture, along with ½ cup oil. Mix well; season sauce with salt and pepper.

Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid, if needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.

Serve pasta topped with morel of the olive mixture and more Parmesan.

Do Ahead:I Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill. Bring to room temperature before adding pasta

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