400g 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
Sea-salt flakes and freshly ground black pepper, to season
½ cup pitted green olives, chopped
1 bunch flat-leaf parsley, leaves finely chopped
½ bunch 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.