I have made this recipe a number of times through lockdown and it has always hit the spot. If like me you often have jars of capers, olives and anchovies in your pantry along with a bag of pasta you can always make a top-notch lunch or supper.
It’s also super quick to make, so when the hunger pangs hit you know that you can have this dish ready and on the table in a little longer then it takes for the pasta to boil.
It may be just about the tastiest pasta that you will eat. The saltiness of the anchovies, capers and olives, the gentle hum of garlic and chilli and the freshness of the lemon zest make for delicious warm-weather pasta. Texturally its a delight too. The crunch of the breadcrumbs takes the pasta to another level. I love this recipe and I hope you will too.
What I love about this recipe is that you can add in, takeaway or substitute ingredients. If you don’t like chilli, leave it out. Fancy more garlic? Add another clove. This would be delicious with a few quartered cherry tomatoes stirred through too.
For those who are grimacing at the addition of anchovies don’t panic. You barely taste them. They melt away into the sauce giving a wonderful savoury flavour so if you aren’t a fish lover it’s ok. The final dish doesn’t taste overly fishy. In fact, I might go as far as saying it’s currently my go-to pasta recipe. Go on, give it a try!
Pantry Provisions - Store Cupboard Linguine
Ingredients
- 8 anchovy fillets from a tin or jar in olive oil
- 6 tbsp good olive oil & a little more for drizzling at the end
- 3 cloves garlic finely sliced
- 2 tbsp capers
- 180 g green or black olives coarsely chopped
- Pinch chilli flakes optional
- Zest and juice of one lemon
- 100 g fresh breadcrumbs
- 4 tbsp chopped fresh parsley
- 500 g linguine or spaghetti
Instructions
- Put a large pan of salted water on to boil.
- In a frying pan heat half the olive oil and pan-fry the breadcrumbs until golden.
- Meanwhile, heat another pan and add the remaining olive oil, sliced garlic, chilli flakes if using and anchovies. Fry very gently for a minute or so. Add in the lemon zest and stir. Take off the heat.
- Cook your pasta according to packet instructions reserving a little cooking water.
- Put the drained pasta in the anchovy sauce adding a little cooking water to loosen. Toss together with most of your chopped parsley. Reserve a little for decoration.
- Serve immediately topped with crispy breadcrumbs, a squeeze of lemon juice and a drizzle of olive oil. Finally, sprinkle the rest of your chopped parsley on top