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Anchovy red pesto pasta with crispy garlic pangrattato

A bowl of anchovy red pesto pasta with crispy garlic pangrattato

Anchovy red pesto pasta with crispy garlic pangrattato

Name: Anchovy red pesto pasta with crispy garlic pangrattato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300g short pasta like casarecce or fusilli; 60ml olive oil; 2 roasted red peppers drained and roughly chopped; 4 anchovy fillets in oil, drained; 50g walnuts roughly chopped; 2 tbsp tomato purée; ½-1 tsp chilli flakes depending on how spicy you like it; 50g parmesan finely grated; 1 tbsp red wine vinegar; 2 tbsp olive oil; 3 garlic cloves skin on and lightly bashed; 50g panko or dried breadcrumbs; small handful of parsley chopped

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.9 out of 5.9 ratingsRate

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Turn a tin of anchovies into a hearty meal for four, with pasta and a breadcrumb topping. It's a great way to use this affordable storecupboard ingredient

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Ingredients

Nutrition

Units:

MetricUS

300g short pasta

like casarecce or fusilli
60ml olive oil
2 roasted red peppers

drained and roughly chopped
4 anchovy

fillets in oil, drained
50g walnuts

roughly chopped
2 tbsp tomato purée
½-1 tsp chilli flakes

depending on how spicy you like it
50g parmesan

finely grated
1 tbsp red wine vinegar

For the pangrattato

2 tbsp olive oil
3 garlic cloves

skin on and lightly bashed
50g panko or dried breadcrumbs
small handful of parsley

chopped

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Nutrition: Per serving

kcal661
fat33g
saturates6g
carbs67g
sugars5g
fibre6g

high
protein19g
salt1.57g

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.

Recipe from Good Food magazine, September 2025

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A star rating of 4.9 out of 5.9 ratings

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