Anchovy red pesto pasta with crispy garlic pangrattato

Method

• step 1

  Start by making the pangrattato. Heat the oil in a large pan over a medium heat. Tip in the garlic and cook, basting the garlic in the oil using a spoon, for 4-5 mins until golden. Remove the garlic and set aside to cool. Stir the breadcrumbs into the oil and toast over a medium heat for 4-5 mins until golden. Transfer to a bowl, then stir in some seasoning and the parsley.

• step 2

  Cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain well. Peel and discard the skins of the cooled garlic and finely chop. Heat the oil in a large pan over a medium heat and add the peppers, anchovies and walnuts. Cook for 3-5 mins until the anchovies have dissolved, then stir in the garlic, tomato purée and chilli flakes. Cook for a further 3-5 mins until the mixture has turned dark red. Remove from the heat and leave to cool for 5 mins.

• step 3

  Scrape the contents into a food processor, add the parmesan and vinegar, then blitz until finely chopped. Season to taste. Stir the pesto through the cooked pasta with a splash of the reserved cooking water, then scatter over the pangrattato to serve.