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Recipe Detail Page
Tagliatelle Nero with Cherry Tomatoes & Anchovy Pangrattato
Autumn 2012
Black pasta is flavoured with, and coloured by, squid ink and is best served with a simple sauce that doesn’t mask its delicate seafood flavour. Of course, regular pasta may be used here instead, though the results wouldn’t have the same dramatic appearance.
Serves 4
½ cup (125 mL) extra virgin olive oil, divided
4 anchovy fillets, finely chopped
2 cups (500 mL) fresh bread crumbs
¼ cup (60 mL) finely grated Pecorino Romano
2 tbsp (30 mL) finely chopped parsley
Salt and freshly ground pepper
4 cloves garlic, thinly sliced
¼ to ½ tsp (1 to 2 mL) chili flakes
1/3 cup (80 mL) homemade or low-sodium chicken stock
2 cups (500 mL) quartered cherry tomatoes
2 tbsp (30 mL) capers, drained and rinsed
14 oz (425 g) black taglietelle
1 To make pangrattato, heat 3 tbsp (45 mL) olive oil in a large skillet over medium heat. Add anchovy and cook for 30 seconds. Add bread crumbs and fry, stirring often, for 4 to 6 minutes or until deeply golden and crisp. Remove pan from heat, sprinkle with Pecorino and parsley; stir to combine. Season to taste with salt and freshly ground pepper. Set mixture aside to cool.
2 Heat remaining oil in a separate large skillet over medium heat. Add garlic and cook for 2 to 3 minutes or until garlic is lightly golden. Add chili flakes to pan and stir to combine. Pour in chicken stock, bring to a boil, and reduce by half, about 2 minutes. Add tomatoes and capers; simmer for an additional 2 minutes, or until softened. Remove from heat. Season with salt and a grinding of black pepper.
3 Cook pasta according to package directions. Before draining add ¼ cup (60 mL) of the pasta water to the sauce. Drain pasta and add pasta to sauce. Return skillet to high heat, bring to a boil, toss pasta with sauce and divide between 4 warm bowls. Sprinkle each with a generous quantity of crumbs and serve immediately.
Serves 4
