400 g angel hair pasta
¼ cup extra virgin olive oil
6 cloves garlic, minced
2 tsp capers, chopped
finely grated zest of 2 lemons
¾ cup multigrain breadcrumbs
Salt and pepper, to season
½ cup pitted green olives, chopped
1 bunch fresh flat-leaf parsley, very finely chopped
½ bunch fresh dill, finely chopped
1 cup finely grated pecorino
- Cook pasta in a large saucepan of rapidly boiling salted water for 4 minutes or until al dente. Drain well.
- Meanwhile, heat oil in a large frying pan over a medium-high heat. Add garlic, capers, zest and cook for 2 minutes. Add crumbs for 1 minute. Season.
- To serve, toss pasta through garlic mixture with olives, herbs and pecorino.