“This recipe uses the prized anchovies from Cetara, just along the coast from Minori. Good quality anchovies from a jar are a great alternative. ”
- 6 tablespoons extra virgin olive oil
- 3 anchovy fillets , from sustainable sources
- 1 clove of garlic
- 1 fresh red chilli
- 2 medium ripe tomatoes
- 320 g dried spaghetti
- Parmesan cheese , to serve
- 4 tablespoons fine breadcrumbs
- 6 sprigs of fresh parsley
- 50 g walnut havles
- 2 tablespoons pine nuts
- To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.
- Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.
- Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.
- To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.
- Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very finely with a knife. Set aside.
- Cook the pasta until it’s just al dente.
- Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.
- Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.
Source: Jamie Oliver