Ingredients

• 1 tablespoon plus 1/2 cup olive oil
• 1/4 cup panko (Japanese breadcrumbs)
• Kosher salt, freshly ground pepper
• 2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 12 ounces linguine or other long pasta
• 4 oil-packed anchovy fillets
• 1 small garlic clove
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1 cup green olives, pitted, halved
• 3 tablespoons drained capers
• 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
• 2 tablespoons fresh lemon juice

Instructions

1. Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
3. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
4. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
5. Serve pasta topped with panko and more Parmesan.
6. Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.