Quick & Easy

Linguine with white anchovies and sicilian olives

Linguine with white anchovies and sicilian olives



1.Bring a large pot of salted water to the boil. Cook the pasta to just before al dente according to pocket instructions (the pasta will continue to cook when you add it to the sauce). Drain and reserve 1/2 cup of pasta water.
2.Meanwhile, heat 2 tbsp of olive oil in a frying pan over medium-high heat. Add 1 tsp of the garlic and breadcrumbs and cook for 3-4 minutes until crisp and golden, tossing occasionally. Season with salt and drain on a paper towel.
3.Wipe out the frypan with a paper towel and reduce the heat to medium. Heat remaining oil with the anchovies and cook for 2 minutes, pressing the anchovies with the back of a spoon to help dissolve them into the oil.
4.Add the rest of the garlic and the chilli flakes and cook for a further 2 minutes.
5.Increase heat to high, add the olives, pasta and reserved pasta water. Toss to coat the pasta in the sauce while the liquid reduces for 1-2 minutes.
6.Season with the salt and pepper and toss through the basil. Divide among serving bowls on with breadcrumbs and parmesan cheese.

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