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Recipe

Tagliatelle with vine tomatoes, white anchovies and breadcrumbs

Tiny vine tomatoes bursting with juice, a squeeze of lemon, a touch of chilli... Luca Villari whips up this pasta dish full of flavour

Dec 31, 2013 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Tagliatelle with vine tomatoes, white anchovies and breadcrumbs
  • 6 tablespoon extra virgin olive oil
  • 2 clove garlic, thinly sliced
  • 1 teaspoon chilli flakes
  • 4 tablespoon pine nuts
  • 3 tablespoon raisins
  • 6 golf ball-sized vine tomatoes, cut into quarters
  • 125 millilitre white wine
  • 12 white anchovies
  • 5 tablespoon breadcrumbs
  • zest and juice of 1 lemon
  • 500 gram egg tagliatelle (i used fresh)
  • 2 handfuls rocket

Method

Tagliatelle with vine tomatoes, white anchovies and breadcrumbs
  • 1
    Heat 5 tablespoons olive oil in a large pan, add garlic and chilli flakes and cook on medium heat for 1-2 minutes. Add pine nuts and raisins, toss well, then add the tomatoes. Lower heat and cook for 5 minutes. Add wine, reduce by half, then add the anchovies. Set aside.
  • 2
    In the meantime, bring a pot of salted water to the boil.
  • 3
    Heat the remaining oil in a pan, add the breadcrumbs and cook until lightly toasted. Add lemon zest and set aside.
  • 4
    Add pasta to the boiling water and cook for 3-4 minutes (or according to packet instructions if using dried pasta) or until al dente. Drain. Toss pasta into tomato sauce mixture and add the rocket.
  • 5
    Season and toss well. Squeeze lemon juice on top, then serve garnished with crispy crumbs.

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