Pappardelle with anchovy and olive sauce
250g Rustichella egg pappardelle
3 Tbsp extra virgin olive oil (EVO)
4 cloves garlic, crushed
6 Ortiz or Talatta anchovy fillets in oil
¹/³ cup Salvagno pitted olives
3 Tbsp Pons capers, drained
2 Tbsp Sabato pronto rosso
2 cups Sabato tomato passata
3 Tbsp chopped flat leaf parsley
Parmigiano Reggiano, shaved, to serve
In a large pot, cook pasta in plenty of boiling, salted water for 5-7 minutes or until al dente (just tender to the bite). Drain pasta and reserve ½ cup of the cooking water.
At the same time, heat oil in a large, heavy-based saucepan. Add garlic and anchovies and cook over a medium heat for 1 minute until anchovies melt. Add olives, capers, pronto rosso, tomato passata and the ½ cup of pasta cooking water. Simmer for 5-10 minutes until sauce has reduced and thickened.
Toss pasta with the sauce, to coat. Serve scattered with parsley and Parmigiano.