1-Gathering and Boiling the Pasta: First, bring a large pot of salted water to a boil and add the 10 oz of linguini or your chosen long pasta. Cook it until it’s just right, usually about 8-10 minutes, then reserve 1.5 cups of that pasta water before draining and rinsing. Toss the pasta with 1 to 2 tablespoons of olive oil to keep it from sticking, making prep a breeze for busy nights.

2-Toasting the Breadcrumbs: While the pasta boils, heat 1.5 tablespoons of olive oil in a skillet over medium heat and add the 1 cup of Panko breadcrumbs. Stir them until they’re nicely browned, which only takes a few minutes. Mix in 1 tablespoon each of chopped thyme and dill, along with 1/4 teaspoon pepper and the zest from 1 lemon for that extra zing.

3-Building the Flavor Base: In the same skillet, add another 1 tablespoon of olive oil, the chopped 2 cloves of garlic, juice from 1 lemon, the 6 oz can of medium green ripe olives, and the remaining thyme and dill. Let this cook for about 5 minutes so the flavors blend beautifully. For tips on healthy additions, check out this chicken and broccoli stir-fry that pairs great with pasta dishes.

4-Combining and Serving: Now, mix the olive mixture with your cooked pasta, stir in the 2 tablespoons of fresh basil, the rest of the olive oil, and that tasty breadcrumb mix. Use the reserved pasta water to adjust the sauce’s consistency if needed. Serve it right away for the best taste, and remember, fresh herbs make all the difference.