On days where time and creativity are not my friends, I turn to pasta.
I know, what a revelation, I bet I just rocked everyone’s world. Pasta can of course be quick, easy, and effortless, but it can also be boring.
And after finally feeling better for the first day in a week of sore throat and stuffy nose, I was not after boring. I could finally breathe and taste things! Let’s bring on the flavor.
In this dish, pasta is smothered with herbs, olives, capers, and lemon juice plus tossed together in an anchovy and garlic paste, proving again that powerful flavors can work together, you just have to balance them right.
And like the classic carbonara, this recipe also uses the cooking water from the pasta to help thicken up and create a sauce.
Sure, it may be winter and herbs aren’t at their peak season, but there is only so much squash and sweet potatoes that can go around before a girl starts to feel a little bit drab. Pro tip: if you want cheap herbs, find an Asian market. They’re often 4 times cheaper than buying them at a mainstream grocery store and just as good (if not better).
Will winter end? The groundhog did not see his shadow and my dinner tasted like sunshine, so I say yes.
- 1 tablespoon plus ½ cup olive oil
- ¼ cup Panko breadcrumbs
- 1 teaspoon lemon zest
- 12 ounces linguine
- 4-8 oil packed anchovy fillets, depending on how fishy you like it
- 3 garlic cloves, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- 1 cup mixed Kalamata olives, pitted, and chopped
- ¼ cup capers, drained
- ½ cup Parmesan, grated, plus more for garnish
- 2 tablespoons lemon juice
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add breadcrumbs and stir to coat. Toast for about 5 minutes, until golden brown. Transfer to plate and mix with lemon zest.
- Bring a large pot of heavily salted water to boil. Cook linguine until al dente, reserve ½ a cup of cooking water, then drain the rest. Rinse pasta under cold water until remaining components are ready.
- Meanwhile, using a mortar and pestle or the side of a knife, mash anchovies and garlic together to form a paste. Transfer to large bowl and toss with chives, parsley, basil, olives, capers, and remaining ½ cup of olive oil.
- Add pasta and about half the reserved cooking liquid and toss pasta to coat. If pasta seems dry, add more cooking liquid, a little at a time. Add Parmesan and toss to coat. Add lemon juice and season with salt and pepper.
- Serve pasta with Panko crumbs and additional Parmesan cheese on top.
Recipe adapted from Bon Appetit’s June 2015 issue.
1lothario
writes 1unleavened