Cozy up with this delightful egg pappardelle dish, bathed in a rich anchovy and olive sauce that promises to leave you savouring every last bite!

Serves 4

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.



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