Ingredients
Method
1.In a large saucepan of boiling salted water, cook linguine following packet instructions. Drain, reserving ¼ cup cooking water. Set aside.
2.In a food processor, pulse rocket, olive oil, lemon juice and half the garlic until combined. Set aside.
3.In a large saucepan, heat extra olive oil on medium. Cook tomato, anchovies, chillies and remaining garlic for 3-4 minutes until softened.
4.Add pasta, reserved cooking water, rocket pesto and parmesan to pan. Cook for 1-2 minutes, stirring, until sauce has thickened and pasta is hot. Season to taste.
5.Serve pasta sprinkled with slivered almonds, extra rocket and chilli flakes.
Note
- Shredded rotisserie chicken or sliced salami would be delicious in this dish.