One bite of Easy Mediterranean Fettuccine's bright, flavorful heart-healthy pasta, full of green olives, capers, and fresh herbs and you will be in heaven!
9ozfresh refrigerated fettuccine or 12 oz drycan substitute spaghetti or linguine noodles
½cuppasta cooking water
½cupolive oil
1tablespoonanchovy paste
1garlic clovegrated
1cupfresh parsleychopped
1cupgreen olivespitted and roughly chopped
3tablespooncapersdrained
½cupParmesan cheesegrated
2tablespoonfresh lemon juice
Instructions
Topping Directions:
Add 1 tablespoon of olive oil to a small skillet over medium heat. Add the Panko breadcrumbs and stir for 4-5 minutes or until they are golden brown. Add salt and pepper and let drain on a paper towel.
Add lemon zest and dill. Toss to combine.
Pasta Directions:
Cook pasta according to the directions on the package to the al dente stage. Drain but reserve ½ cup pasta cooking water. Set aside.
Combine olive oil, anchovy paste, garlic, parsley, capers and olives in a large bowl.
Add pasta and ¼ cup of the reserved pasta cooking water and toss.
Add the Parmesan cheese, a tablespoon at a time and toss well after each addition. Add additional pasta water, just a teaspoon at a time, after each addition of the Parmesan cheese. You want the cheese to evenly coat the pasta and not clump up. Add the lemon juice and mix well.
Top with the breadcrumb mixture and a little more Parmesan cheese. Serve immediately.