Ingredients

2 tbs EV Olive Oil

50g tin Anchovy Fillets, chopped plus oil

2 large garlic cloves, crushed

200g fresh Breadcrumbs

200g Rigatoni pasta

2 heaped tbs Tapenade Rustico

Milled Sea Salt & Black Pepper to taste

Garnish

With coarsely chopped flat leafed parsley.

Method

1. Bring a large pot of salted water with a drizzle of olive oil, to the boil. Add pasta and return to a gentle bubble. Put the lid on and remove from the heat. Let the pasta sit in the hot water for 10-12 minutes. Do not remove the lid during this time. Check if its al dente and drain.

2. Heat oil in wide sauté pan. Add garlic and fry gently for a few minutes to release its flavour.

3. Add breadcrumbs and anchovies to garlic. Stir to combine and crisp breadcrumbs just a little.

4. Add pasta plus Tapenade Rustico and heat through.

5. Check and adjust seasoning if required and add a drizzle of extra virgin olive oil if a little dry.

Make Gluten-Free

Replace breadcrumbs and rigatoni pasta with gluten-free alternatives.