Elizabeth Hewson's Anchovy, Garlic, Capers & Green Olive Pici – Food For Everyone
From the pages of Saturday Night Pasta, this recipe is decribed by Elizabeth Hewson as a Puttanesca Bianco with its classic salty flavour profile but without th
Ingredients
- 3 tbsp extra-virgin olive oil
- 40g fresh breadcrumbs
- Pinch of chilli flakes
- Sea salt
- 6 anchovy fillets
- 3 garlic cloves, chopped
- 3 tbsp baby capers
- 60g pitted green Sicilian olives, finely chopped
- 3 oregano sprigs, leaved picked
- Zest of 1 lemon
- Fresh pasta for two (pici or linguine) or dried pasta for two (bucatini or spaghetti)
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