Anchovy pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Ingredients
- 4 tbsp olive oil
- 75g stale sourdough, blitzed to breadcrumbs in a food processor
- 2 garlic cloves, grated
- 10g parsley, finely chopped
- 1 lemon, zested
- 2 shallots, finely sliced
- 25g anchovies
- 250g bucatini
- 1 tsp chilli flakes, (optional)
- 4 tbsp tomato purée
Method
- STEP 1
To make the toasted breadcrumbs, pour 2 tbsp of the oil into a small frying pan. Once hot, cook the breadcrumbs for 4-5 mins, stirring all the while, until golden and toasted. Add the garlic and cook for a minute or so, then season and transfer to a bowl. Once cooled slightly, stir in the parsley and lemon zest.
- STEP 2
Heat a large pan of water for the pasta. Meanwhile, heat the remaining 2 tbsp of oil in a deep frying pan. Cook the shallots with a pinch of salt for 10-15 mins or until beginning to soften. Stir in the anchovies. Season the water with salt, then put in the bucatini to cook.
- STEP 3
Once the anchovies have melted, sprinkle in the chilli flakes, if you like, and add the tomato purée. Cook for 5-6 mins or until darkened. Once the pasta is al dente, transfer straight into the sauce, along with a ladleful of pasta cooking water. Mix well until everything is coated.
- STEP 4
Divide between bowls, then scatter over the breadcrumbs, plus some extra black pepper and chilli flakes, if you like.
