Tagliatelle with Anchovies, Olives and Italian Breadcrumbs
Back home
1 min read

Tagliatelle with Anchovies, Olives and Italian Breadcrumbs

Tagliatelle with Anchovies, Olives and Italian Breadcrumbs

Ingredients

Method

  • 200g tagliatelle
  • 2 tbsp olive oil
  • 2 anchovy fillets
  • ¼ chilli, chopped
  • 1 garlic clove, sliced
  • 70g black olives
  • 1 tomato, finely chopped
  • For the Breadcrumbs
  • 50g butter
  • 150g panko breadcrumbs
  • ½ lemon, zest only
  • Handful of chopped parsley
  • Cook the pasta until al dente. Meanwhile, make the breadcrumbs by melting the butter in a frying pan, adding the breadcrumbs and toasting until crunchy. Stir in the lemon and parsley, then take off the heat.
  • Make the pasta sauce by heating the oil in a frying pan, adding the anchovies, garlic and chilli and cooking for 1 min. Stir through the tomato and olives. Drain the pasta and mix into the sauce, then divide between bowls and scatter with breadcrumbs before serving.
20 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box