'Nduja pasta mafalde
Mafalde is a flat and wide, ribbon-shaped pasta, try it here with a rich and spicy tomato sauce, flavoured with 'nduja and parmesan. This recipe comes from London-based restaurant Bancone
Anchovy pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- 4 tbsp olive oil
- 75g stale sourdoughblitzed to breadcrumbs in a food processor
- 2 garlic clovesgrated
- 10g parsleyfinely chopped
- 1 lemonzested
- 2 shallotsfinely sliced
- 25g anchovies
- 250g bucatini
- 1 tsp chilli flakes(optional)
- 4 tbsp tomato purée
Nutrition: per serving (4)
- kcal415
- fat13.1g
- saturates2g
- carbs58.4g
- sugars4.1g
- fibre4.6g
- protein13.5g
- salt1.3g
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.
