Olive Pasta with Crispy Lemon & Caper Bread Crumbs

Serves 4
Time 30 minutes


2 tbsp extra virgin olive oil

¼ stale crusty loaf, grated into bread crumbs

Salt & pepper

1 small bunch dill

3 tablespoons drained capers

1 lemon, zested


1 linguine or other long pasta

8 anchovy fillets

2 tsp dried chilli flakes

¼ cup tomato paste

6 garlic clove

1 red onion

1 bunch fresh parsley

1 bunch fresh basil

1 cup green olives, pitted, halved


Parmesan cheese, to serve

Lemon, juiced


Heat a frypan on medium heat and fry the breadcrumbs in extra virgin olive oil until golden. Season with salt & pepper and then add the dill, zest and capers. Toss to combine.

Bring a pot of water to a boil and add salt. Cook the pasta until al dente and drain. 

On medium-high heat, fry onion, garlic, chilli and tomato paste until softened and fragrant. Add the olives and anchovies and toss to combine. Add the cooked pasta to the pan, then fresh herbs and mix through. 

Serve with freshly grated parmesan and lemon juice.