Tagliatelle with olives, anchovies and pangrattato
An average of 2.5 out of 5 stars from 12 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–3
- Dietary
- Nut-freePregnancy-friendly
A quick and easy pasta dish, taken to new heights with a scattering of aromatic, crunchy breadcrumbs.
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
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.
