Linguine with Green Olive Sauce and Zesty Breadcrumbs

I read the reviews from others before making this recipe. I cut back on the amount of sauce just used more extra virgin olive oil to finish so it wouldn't be dry. I only slightly salted the pasta water and added no extra salt to the bread crumbs. It was still a salt bomb. I will say the bread crumbs were the star of the show and definitely worth making again for a different recipe.

• jfain

• Columbus, Ohio

• 7/23/2021

I thought this was just OK. I think it would have been much easier to make the sauce in a food processor. I also thought that there was too much pasta for the amount of sauce and that the linguine just didn't hold the sauce well. If I made this again I would use less pasta and a different shaped pasta.

• Anonymous

• Rochester, NY

• 6/12/2020

3.5 forks for taste, and rounded up for ease. I love me a good herby pasta, and this one does not disappoint. It's nothing revelatory but it is bright, fresh, just verdant enough and has lovely textural contrasts. I only had 9oz pasta on hand but made the rest of the recipe as written and found the ratio of herb/olive/caper mix to be spot on, so I'd consider upping if making for the recommended 12oz of pasta if you're into bolder flavors. The only real changes I made were reduce the number of dishes dirtied. Did everything in one pot by cooking the pasta first, then toasting the panko in that same pot while the pasta drained in a colander in the sink. Set the panko aside and then added all the herb-mix ingredients at once and tossed in the pot before returning the pasta and adding the reserved pasta water and cheese. I did roughly slice the olives (used Castelvetrano) and would do so again. As others have mentioned, there is plenty of salt in the olives and capers so I didn't feel the need to salt either the herb-mix or the panko and it was still well-seasoned. This was great as written, but imagine this would be fantastic with a crispy-skinned steelhead trout or salmon filet.

• andreayung23

• Northern California

• 11/5/2019

This recipe is very easy, meat-light and delicious. Also, perfect for summer because you only need to heat up the kitchen to boil the pasta. Next time I think I'm going to just toss everything except the bread crumbs in the food processor to make things even easier. For those concerned about the health factor, I only used about 1/4 c. oil and I didn't add any additional salt.

• emilyg65

• Allentown, PA

• 7/16/2019

This recipe has become a staple for our family. Even the kids love it. I skip the breadcrumbs though. I think they detract from the pasta perfection.

• julie_li

• Carson City, NV

• 5/30/2019

OMG This was so good. I did put approx 6 green onions as well. and i ground everything up as to hide the olives from hubby. didn't have dill so I just put some of the basil in the breadcrumbs. I did double the breadcrumbs and they were great. I had considered not putting them in at all and I'm glad I did... I also added two cubed chix breasts.

• janec70

• boston, MA

• 1/15/2018

Delicious! I didn't have basil, so I used a little fresh thyme. I also made this as an entree so, to boost the protein, I added a can of tunafish, which fit well with the flavor profile (even if canned tuna is itself not the tastiest). This recipe is fresh and bright. A great combo of flavors.

• baltimoreamateur

• Baltimore, MD

• 5/9/2017

What a delightful dish! Watch the salt though! The toasted bread crumbs are a must! And the lemon is as well! Will use this recipe again real soon.

• starlight99_

• Buffalo , N.Y.

• 5/8/2017

Just made this tonight... With zucchini and butternut squash zoodles (sauteed and then steamed at the end to finish the noodles and add some sauce). The slightly sweet butternut countered the saltiness beautifully and my 14 year old son gave it an enthusiastic 2 thumbs up!! Definitely a keeper.

• hezzy8

• Lancaster,PA

• 5/3/2017

What a delightful combination of fresh flavors. I used fresh homemade pasta which elevated the dish to outstanding. I didn't really measure the herbs, and had more than required but enough to preen under the compliments! Definitely used way less oil than requested in the recipe. Will definitely make again and again!

• melsysan

• Campbell, CA

• 4/27/2017

我忘记添加,这是擅长房间蛋彩画ture and even cold. Don't put the breadcrumbs on until you are serving. I also tripled the breadcrumbs. Adds a wonderful crunch to the pasta.

• jenhoop

• Los Angeles, CA

• 4/26/2017

This was excellent! It pleased both my meat eating husband and my vegetarian daughter. I will definitely make this again but I'd add more of the following: Herbs, olives, capers and lemon. I would use much less oil. Using the pasta water made it wet enough so 1/4 c oil would suffice.

• jenhoop

• Los Angeles, CA

• 4/26/2017

Fantastic. We spooned some extra sauce over baked fish that was itself set over the pasta, then flaked that into the pasta as we ate (used salmon, but a firm white fish would also be good). Pulsing the olives and herbs, etc., together in a food processor is ok if you're short on time, but the sauce is much sexier when it's a little more rough and rustic. I would use less dill next time, but I'm not particularly partial to it in the first place. Will definitely make again!

• cucinacantando

• Bay Area, CA

• 4/24/2017

这是美味,凤尾鱼和酸豆加德pth of flavor, they don't conflict with any of the other ingredients. Side note: Please - if you have not tried a recipe, do not leave a rating. Just because someone eats this dish, does not mean they consume these levels of sodium all the time - just like most people do not eat ice cream every day, but when they do, many will go for the full fat version as a treat (that's me, about twice a year). If the ingredients are not your "thing" then don't down-rate the recipe - it's simply not fair for those who are scouting recipes & looking at the rating for guidance.

• kdante

• Chicago, IL

• 4/22/2017

Seriously, this recipe has so much sodium it could kill some people. Green olives, anchovies and capers, that is so wrong.

• bcammarata

• Win

• 4/20/2017