Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Georgia Hughes' Casarecce with Anchovies, Cherry Tomatoes, Parsley & Garlic Breadcrumbs
Georgia Hughes' storecupboard supper. Anchovies melted into oil, yellow tomatoes burst down, garlic breadcrumbs toasted separately for crunch.
Alannah Wiseman
Feeds: 2
20 minutes
Ingredients
- 250g casarecce
-
Ingredients (serves 2)
-
1 tin anchovies
-
200g yellow/orange cherry tomatoes
-
2 cloves garlic
-
1/2 lemon
-
handful parsley
-
4 tbsp breadcrumbs
-
1 tsp garlic granules
-
1 tbsp olive oil
-
0.5 tsp chilli flakes
Casarecce
From: £4.95
Method
1
Cook the pasta according to the package instructions. Reserve 3 tablespoons of pasta water, then drain.
2
Heat 3 tablespoons of olive oil in a pan over medium heat. Add the tomatoes and cook until they start to blister, then add garlic, chopped anchovies, and chili flakes. Cook for a further 6 minutes, stirring occasionally, then stir in the juice of half a lemon and some chopped parsley. Press the tomatoes with the spoon to burst.
3
In a separate pan, toast the breadcrumbs with garlic granules and 1 tbsp olive oil over medium heat until golden and crisp, around 6-8 mins.
4
Add the cooked pasta to the pan with the tomato mixture, along with the reserved pasta water. Toss to coat the pasta evenly.
5
Serve topped with the toasted breadcrumbs, a drizzle of olive oil, and extra parsley.
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