This quick and easy linguine with green olives pairs fresh herbs, zesty capers, and salty anchovies for a bright, flavorful sauce. Ready in under 30 minutes.
If you haven’t tried pasta with green olives, start here. Castelvetrano olives are the star: buttery, mild, and creamy rather than briny. They transform a simple pasta into something special.
This recipe checks all the boxes: plenty of fresh herbs, buttery green olives, salty capers and anchovies for umami, and crunchy panko breadcrumbs on top. The sauce is light—olive oil thickened with starchy pasta water and Parmigiano-Reggiano—so every ingredient shines. It’s perfect for a fast weeknight dinner.
Pasta with green olives is fresh, zesty and easy to make
- Three fresh herbs deliver big flavor.
- Lemon and capers add bright, zippy notes.
- The olive-herb sauce is assembled raw—no cooking required.
- Ready in about 30 minutes.
Why Castelvetrano olives make this pasta extraordinary
Castelvetrano olives come from Sicily and are picked young, which gives them a tender, buttery texture and a mild flavor. They’re not overly salty or fermented, so they pair beautifully with delicate herbs, lemon, and cheese. If someone thinks they don’t like olives, try these—many people change their minds after tasting them.
Ingredients you’ll need
- Linguine: or another long pasta. Choose a quality brand for best texture.
- Castelvetrano olives: or another mild green olive, pitted and roughly chopped.
- Anchovies: oil-packed anchovies add savory depth.
- Capers: for briny pops of flavor.
- Fresh parsley, basil, and dill: bright herb flavors.
- Parmigiano Reggiano: freshly grated for richness.
- Garlic: just one clove goes a long way.
- Panko breadcrumbs: toasted for crunch.
- Lemon zest: brings freshness.
- Olive oil and kosher salt.
Recommended tools and equipment
- Large stock pot to boil pasta.
- Chef’s knife and cutting board for chopping and making the anchovy-garlic paste.
- Small skillet to toast breadcrumbs.
- Mixing bowl to combine the raw sauce.
- Box grater for fresh parmesan.
How to make pasta with green olives
Recipe adapted from Bon Appétit.
Step 1: Make the breadcrumbs
Heat 1 tablespoon olive oil in a small skillet over medium heat. Toast ½ cup panko breadcrumbs until golden, then drain on paper towel. Once cool, toss with 1 tablespoon lemon zest and 2 tablespoons fresh chopped dill. Set aside.
Step 2: Make the green olive sauce
In a large bowl, add 1 cup chopped parsley, ½ cup torn basil, and half of the olives and capers. On a wooden cutting board, mash 4 oil-packed anchovies with 1 clove garlic using the side of a chef’s knife to form a paste—it’s fine if it’s slightly coarse. Add the anchovy-garlic paste to the herbs. Chop the remaining olives and capers finely, add them to the bowl, then stir in ¼ cup olive oil to combine.
Step 3: Cook and combine
Cook 12 oz linguine in a large pot of boiling salted water until al dente, following package directions and testing a minute or two before the lower end of the range. Reserve ½ cup of the pasta cooking water, then drain the pasta. Transfer the hot linguine to the bowl with the herb-olive sauce, add ¼ cup of the reserved pasta water, and toss. Gradually add ¾ cup grated Parmigiano Reggiano while tossing until the sauce coats the noodles, adding more pasta water as needed. Finish with the toasted breadcrumbs and a little extra parmesan before serving.
Tips for success
- Use a sharp knife and a wooden cutting board to make the anchovy-garlic paste; the texture comes together more easily than on plastic. If you only have plastic, finely chop instead.
- Because this is a light sauce, cook the linguine al dente so it keeps a pleasing bite. Start checking at about 6–8 minutes depending on the pasta. Remember it will continue to soften slightly when tossed with the sauce.
More pasta recipes
- Creamy Zucchini Pasta
- Penne all’Arrabbiata
- Creamy Pasta with Bacon and Cheese
- Red Wine Spaghetti
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Recipe
Pasta with Green Olives, Capers, and Fresh Herbs
Ingredients
Breadcrumbs
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
- 1 tablespoon lemon zest (zest of one lemon)
- 2 tablespoons fresh chopped dill
Pasta and Sauce
- 12 oz linguine
- 1 cup chopped fresh parsley
- ½ cup torn fresh basil
- 4 oil-packed anchovies
- 1 clove garlic
- 3 tablespoons capers
- 1 cup Castelvetrano or other mild green olives, pitted and chopped
- ¾ cup Parmigiano Reggiano, grated
- Olive oil and kosher salt
Instructions
Breadcrumbs
- Heat olive oil in a small skillet over medium heat. Toast panko until golden, drain on paper towel, then toss with lemon zest and dill. Set aside.
Pasta with Olives, Capers, and Herbs
- In a large serving bowl, combine chopped parsley and torn basil. Add half the olives and half the capers.
- On a wooden cutting board, mash anchovies and garlic with the side of a chef’s knife into a coarse paste. Add to the herbs.
- Chop the remaining olives and capers finely, add to the bowl, then stir in ¼ cup olive oil.
- Cook linguine in a large pot of boiling salted water until al dente. Reserve ½ cup pasta water, then drain.
- Toss hot linguine with the herb-olive mixture and ¼ cup reserved pasta water. Gradually add the Parmigiano while tossing, adding more pasta water if needed to coat the pasta. Top with toasted breadcrumbs and extra parmesan, then serve.
Notes
- For the anchovy-garlic paste, a sharp knife and wooden board help achieve the best texture. If using plastic, finely chop instead.
Nutrition
Nutrition information is an estimate.