Mediterranean pasta with no cook olive sauce


  • 13.25-ounce box of whole wheat pasta
  • 1 clove garlic, minced
  • 3/4 cup chopped parsley
  • 3/4 cup chopped basil
  • 2 tablespoons chopped oregano
  • 1 cup pitted California Black Ripe Olives, halved length-wise
  • 1/4 cup capers
  • 5 oil-packed anchovies, coarsely chopped
  • 1/3 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • Juice of half a lemon
  • Salt and pepper
  • Approx. 1/4 cup panko for topping


  1. Cook pasta according to package directions, reserving 1/2 cup of cooking liquid before draining.
  2. While pasta cooks, combine the garlic, parsley, basil, oregano, olives and capers in a large bowl. On a cutting board, use the side of a large chef’s knife to mash the anchovies into a thick paste, then scrape the paste into the bowl. Add the olive oil and mix thoroughly. Next, add the cooked, drained pasta and about 1/4 cup of the reserved cooking liquid to the bowl, and toss to coat (add a little more pasta water if necessary).
  3. Sprinkle in the cheese gradually, tossing the pasta after each addition to prevent the cheese from clumping. Squeeze the lemon over the pasta and season to taste with salt and pepper. Sprinkle each individual serving (approximately 4-5) with panko.