At Earl, we love a good story—especially when it's about pasta. Did you know this iconic dish has been around since Ancient Greece? Sure, Marco Polo might’ve brought it back from China, but let’s be real—Italy made it fabulous.
Italians eat about 51 pounds of pasta per year! (That’s dedication.)
There are 600+ pasta shapes in Italy. Seriously, 600. We're still trying to try them all!
Pasta is so good, they even made it for astronauts. (Yes, we can confirm: pasta is out of this world.)
At Earl, we keep it simple—pasta done right, with a side of awesome wine. Join us this week for Pasta & Wine Night and let’s raise a glass to carbs!
Speaking of simple—this week's recipe is just that. Crispy breadcrumbs, creamy pesto, and olives come together in a dish that’s a perfect balance of textures and flavors. Plus, this pesto pasta with olives recipe comes together in minutes, making it ideal for those busy nights.
Linguine with Olives, Breadcrumbs, and Pesto Sauce
Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 tablespoon + ½ cup extra virgin olive oil
¼ cup panko breadcrumbs
2 tablespoons chopped dill
1 teaspoon grated lemon zest
1 pack linguine pasta
4 anchovy fillets in olive oil
½ cup basil pesto
1 jar green olives, chopped
3 tablespoons capers
2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
Fresh chopped basil and parsley
Method
Heat 1 tablespoon of oil in a skillet over medium heat. Cook panko, stirring until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to drain. Toss with dill and lemon zest.
Cook pasta according to the package. Drain, reserving ½ cup of pasta cooking liquid.
Mash anchovies to a paste. In a bowl, combine with pesto, olives, capers, and ½ cup of oil. Mix well and season with salt and pepper.
Add pasta, reserved liquid, and Parmesan. Toss until the sauce coats the pasta. Add lemon juice, basil, and parsley. Divide into bowls and top with breadcrumbs.
