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