Linguine with Salsa Verde

Linguine with Salsa Verde
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound linguine pasta
  • 1 cup packed flat-leaf parsley leaves
  • 3 tablespoons capers
  • 1 clove garlic
  • Juice of 1 lemon
  • 1 teaspoon anchovy paste
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 1 3 3/4-ounce can sardines, drained
  • 1/4 cup chopped kalamata olives


In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, using a food processor, finely chop the parsley, capers, garlic, lemon juice and anchovy paste. Add the olive oil and pulse to combine; season with salt and pepper.

In a large bowl, flake the sardines with a fork. Add the parsley mixture and the pasta and toss, adding the reserved pasta cooking water to thin the sauce as desired. Top with the olives.