Angel Hair Pasta with Basil, Caper, and Lemon Sauce

Ingredients

• 1 tbsp extra-virgin olive oil (divided; plus 1/2 cup)
• 0.5 cup extra-virgin olive oil (divided)
• 0.5 cup panko bread crumbs
• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 2 tbsp capers (rinsed)
• 4 anchovy fillets (rinsed)
• 1 tsp lemon zest (grated)
• 2 tbsp lemon juice
• 1 garlic clove (minced)
• 1 tsp Dijon mustard
• 0.5 tsp table salt (plus extra for cooking pasta)
• 0.5 tsp black pepper
• 12 oz angel hair pasta
• 1 oz Parmesan cheese (grated (1/2 cup))

Steps

1. 1

   Heat 1 tablespoon oil in an 8-inch skillet over medium heat until shimmering.

2. 2

   Add panko and cook, stirring frequently, until golden brown, about 4 minutes.

3. 3

   Season panko with salt and pepper to taste, then transfer to a plate and let cool.

4. 4

   Bring 4 quarts of water to a boil in a large pot.

5. 5

   Process basil, parsley, capers, anchovies, lemon zest and juice, garlic, mustard, salt, pepper, and the remaining 1/2 cup oil in a food processor until smooth, about 1 minute, scraping down the sides of the bowl as needed.

6. 6

   Transfer the processed sauce to a large heatproof bowl.

7. 7

   Add pasta and 1 tablespoon salt to the boiling water and cook, stirring occasionally, until al dente.

8. 8

   Reserve 1 cup of the pasta cooking water, then drain the pasta.

9. 9

   While the pasta drains, whisk 1/2 cup of the reserved pasta cooking water into the sauce in the heatproof bowl.

10. 10

    Add the pasta to the sauce and toss gently with tongs, adjusting the consistency with the remaining reserved pasta cooking water as needed.

11. 11

    Sprinkle with the toasted panko mixture and serve, passing Parmesan separately.

Notes

Do not follow the cooking time on the pasta box. Boil De Cecco angel hair for 1½ minutes and Barilla and Prince for 3 minutes. Use straight pasta; angel hair curled into nests tends to tangle in the pot.

Nutrition per serving

• main
• pasta
• vegetarian-option
• quick
• dinner
• lemon
• basil
• panko