Bucatini with Fresh Herbs and Zesty Breadcrumbs


  • 1/2 cup extra-virgin olive oil (+ 1.5 Tablespoons for panko)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 tablespoons fresh dill (chopped )
  • 1 teaspoon lemon zest
  • 12 ounces bucatini (i used fresh)
  • 4 fillets anchovy (oil-packed)
  • 3 cloves garlic (crushed)
  • 1 cup Fresh Parsley (chopped )
  • 1/2 cup fresh basil (chopped )
  • 1 cup green olives (pitted, halved)
  • 3 tablespoons capers (drained )
  • 1/2 cup Parmesan (grated )
  • 2 tablespoons Lemon juice


  1. Heat 1 1/2 tablespoons olive oil in a small skillet over medium heat. Fry panko, until golden, about 3-4 minutes. Season with salt and pepper and transfer to paper towels to soak excess oil. Once cooled combine with dill and lemon zest in a small bowl.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until just before al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  3. For the sauce. Mince anchovies and crush garlic. Add to a large bowl along with, parsley, basil, olives, and capers and mix. Lastly, add the remaining 1/2 cup olive oil and mix.
  4. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss and add Parmesan, along with more pasta cooking liquid if needed, until sauce coats pasta. Add lemon juice and season with fresh cracked pepper.
  5. Serve pasta topped with panko dill lemon zest mixture and enjoy!

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