12. April 2026

Tagliatelle, Olives & Anchovies

Savour the robust simplicity of this classic Italian pairing. Our flat, ribbon-like tagliatelle is the perfect canvas for the deep, assertive flavours of the Mediterranean. We combine the deep, briny intensity of olives with the potent, savoury punch of anchovies, creating a sauce that is unapologetically robust and deeply comforting. The seamles saltiness of the anchovies melts beautifully into the mix, creating a rich umami base.

Ingredients (Serves 2)

• 200g/7oz Tagliatelle Pasta
• 2 tbsp olive oil
• 4 Anchovy Fillets
• ¼ red chilli, finely chopped
• 1 large garlic clove, thinly sliced
• 70g Green Queen Olives
• ¼ beef tomato, or 1 whole plum tomato, finely chopped
• pinch ofSea salt
• Ground black pepper to taste

For the Pangrattato

• 50g unsalted butter
• 150g Panko Breadcrumbs
• ½ lemon, zest only
• handful flatleaf parsley, finely chopped

Instructions

• Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente.
• Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat.
• Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat.
• To make the pasta sauce, heat the oil in a medium frying pan or sauté pan.
• Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato.
• Drain the tagliatelle and mix into the sauce.
• Divide between the serving bowls, scatter over the pangraatto and serve.