Courtesy of Bon Appetit
· 1 tablespoon plus ½ cup olive oil
· ¼ cup panko (Japanese breadcrumbs)
· 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
· Heat 1 Tbsp. 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.
· Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
· Drain, reserving ½ cup pasta cooking liquid.
· 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 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 as needed, until sauce coats pasta.
· Add lemon juice; season with salt and pepper. Serve pasta topped with panko and more Parmesan.