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
250g casarecce
Method
Cook the pasta according to the package instructions. Reserve 3 tablespoons
of pasta water, then drain.
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.
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.
Add the cooked pasta to the pan with the tomato mixture, along with the
reserved pasta water. Toss to coat the pasta evenly.
Serve topped with the toasted breadcrumbs, a drizzle of olive oil, and extra
parsley.
