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
• or 1 whole plum tomato
• deseeded and finely chopped
• 50g/1¾oz unsalted butter
• 150g/5½oz panko breadcrumbs
• ½ lemon
• zest only
• handful flatleaf parsley
• finely chopped

Directions

• Cook the tagliatelle in a large saucepan of boiling salted water
• according to the packet instructions
• or until al dente.
• Meanwhile
• to make the pangrattato
• melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley.
• To make the pasta sauce
• heat the oil in a medium frying pan or sauté pan. Add the anchovies
• chilli and garlic and cook for 1 minute. Stir through the olives and tomato.
• Drain the tagliatelle and mix into the sauce. Divide between the serving bowls
• scatter over the pangraatto and serve.