Tagliatelle with Anchovies, Olives and Italian Breadcrumbs

Good Pair Days -
  • 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