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Showing posts from February 18, 2018

Pasta with Green Olive Sauce

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A few friends and some Dear Readers have mentioned giving up meat, either temporarily for religious purposes or for a myriad of reasons long-term.  So to help them a little, I am sharing this amazing, easy to make meat-free pasta dish.


Chock full of olives and herbs and kissed with a bit of lemon two ways, theHubs says it's amazing as is.  But I prefer the addition of Parm cheese to jazz it up dairy-style.  Either way, this weeknight olive sauce is so easy to make, you will have to wait for the pasta to finish before you can finish off the sauce.


Pasta with Green Olive Sauce
Adapted from Bon Appetit
Yield:  4 Servings


1 (12-16 oz.) box linguine, spaghetti or spaghettini (thin spaghetti)
1/3 cup olive oil
1 (19 oz) can green olives, chopped (use sliced olives to speed up the prep)
2 Tbl. drained capers
1/2 cup panko (Japanese bread) crumbs
1/4 tsp. coarsely ground black pepper
1 tsp. garlic powder
finely grated lemon zest of 1/2 lemon
1  loosely packed cup fresh parsley leaves, cho…