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
- 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.