Ingredients
Method
1.Preheat grill. Grease a 3-litre (12-cup) ovenproof dish.
2.Boil, steam or microwave potatoes until tender.
3.Meanwhile, lightly spray a large frying pan with oil; heat over high heat. Cook pancetta, turning occasionally, until crisp. When cool enough to handle, coarsely chop pancetta.
4.Add garlic, anchovies and crushed tomatoes to same pan; bring to the boil. Remove pan from heat, add potatoes, semi-dried tomatoes, olives and parsley; stir to combine. Pour into dish; sprinkle with cheese.
5.Place under a hot grill for about 5 minutes or until golden. Serve sprinkled with pancetta and extra parsley.
