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Linguini with Caper and Green Olive Sauce


  • 1 pound linguine
  • 6 anchovy fillets
  • 2 garlic cloves
  • 1/2 cup fresh dill chopped
  • 1 cup fresh parsley chopped
  • 1/2 cup capers drained
  • 1 cup green olives pitted and halved
  • 1 1/2 tsp Lemon zest
  • 2 tbsp fresh lemon juice


  1. Bring a large pot of water to a boil.  Add a generous amount of salt.  Add pasta to the boiling water. Boil for 8 to 9 minutes, stirring occasionally for al dente.  Drain pasta and reserve about 1/2 cup of the pasta liquid. 

  2. Chop the anchovy fillets and garlic cloves and then mash into a pasta with the side of a chefs or Santoku knife. Place the chopped dill, parsley, the anchovy-garlic paste and 1/2 the olives and 1/2 the capers to a bowl. 

  3. Roughly chop the remaining olives and capers and add to the bowl. Mix well and season with salt and pepper and 1/4 cup of olive oil and the zest of 1 lemon. 

  4. Add cooked pasta to the bowl, add parmesan cheese, pasta water as needed until the desired consistency is reached, fresh lemon juice and mix until combined. 

  5. Serve with more Parmesan cheese.