Bucatini with buttery cavolo nero, anchovies & pangrattato

Summary

This is a simple but classic combination of flavours, and one that’s ready in the time it takes to cook the pasta. switch up the greens as you like – use chard, kale, tenderstem broccoli or asparagus when in season. angela hartnett serves this recipe for nick grimshaw and guest kaya scodelario on episode 6, season 5 of dish, the waitrose podcast. to start, there's a whiskey sour, pesto & three-cheese hedgehog garlic bread and the dish is paired with zenato villa flora lugana veneto. discover all recipes prepared by angela hartnett on the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.

Step by Step

Step 1

Set a small frying pan over a medium-high heat and toast the breadcrumbs for around 5 minutes, shaking the pan occasionally, until golden. Set aside.

Step 2

Cook the pasta according to pack instructions in plenty of salted water, adding the cavolo nero for the last 3 minutes.

Step 3

Meanwhile, melt the butter in a large frying pan and gently cook the garlic, the anchovies with ½ their oil and the chilli flakes over a medium heat for 3-4 minutes, until the garlic is fragrant and the anchovies begin to melt. Splash in the lemon juice and keep over a low heat.

Step 4

Drain the pasta, reserving ½ mug of cooking water. Add the pasta and reserved water to the anchovy pan and return to a medium-high heat. Cook, tossing everything together, for 2-3 minutes until the liquid reduces to a glossy sauce that clings to the pasta. Serve, scattered with some of the breadcrumbs and the remainder on the side.

Ingredient

Lemon

1 1
Garlic clove

1 clove/s 1 clove/s
Chilli flakes

0.25 tsp 0.25 tsp
Unsalted butter

30 grams 0.07 lbs
Cooks’ ingredients dried white breadcrumbs

20 grams 0.04 lbs
Bucatini

200 grams 0.44 lbs
Cavolo nero

200 grams 0.44 lbs
Waitrose & partners anchovy fillets in extra virgin olive oil

50 grams 0.11 lbs