Tagliatelle & olives with anchovies

Published on 10 October 2024 at 20:01

Ingredients

  • 200g/7oz tagliatelle pasta
  • 2 tbsp olive oil
  • 2 anchovy fillets
  • ¼ red chilli, finely chopped
  • 1 large garlic clove, thinly sliced
  • 70g/2½oz green or black pitted olives
  • ¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped

For the pangrattato

  • 50g/1¾oz unsalted butter
  • 150g/5½oz panko breadcrumbs
  • ½ lemon, zest only
  • handful flatleaf parsley, finely chopped

Method

  1. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente.

  2. 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.

  3. 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.

  4. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve.