Anchovy pasta
This is inspired by a traditional Sicilian pasta which has a drier sauce consistency. If you like it saucier, add more pasta cooking water
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4tbsp olive oil
- 75g stale sourdough , blitzed to breadcrumbs in a food processor
- 2garlic cloves , grated
- 10g parsley , finely chopped
- 1lemon , zested
- 2shallots , finely sliced
- 25g anchovies
- 250g bucatini
- 1tsp chilli flakes , (optional)
- 4tbsp tomato purée
Instructions
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.