Tagliatelle with olives, anchovies and pangrattato

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Gennaro Contaldo

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, deseeded and finely chopped

For the pangrattato

  • 50g/1¾oz unsalted butter
  • 150g/5½oz panko breadcrumbs
  • ½ lemon, zest only
  • handful flatleaf parsley, finely chopped
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