Bucatini with buttery cavolo nero, anchovies & pangrattato

Name: Bucatini with buttery cavolo nero, anchovies & pangrattato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 20 g Cooks’ Ingredients Dried White Breadcrumbs; 200 g No.1 Bucatini; 200 g pack cavolo nero, stalks stripped, leaves roughly chopped; 30 g unsalted butter; 1 clove/s garlic, crushed; 50 g can anchovy fillets in extra virgin olive oil, oil drained and reserved; ¼ tsp chilli flakes; 1 lemion, juice

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.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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20g Cooks’ Ingredients Dried White Breadcrumbs
200g No.1 Bucatini
200g pack cavolo nero, stalks stripped, leaves roughly chopped
30g unsalted butter
1 clove/s garlic, crushed
50g can anchovy fillets in extra virgin olive oil, oil drained and reserved
¼ tsp chilli flakes
1 lemion, juice

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

Cook’s tip

Try with Swiss chard instead, with its colourful, edible stems. Wash, then tear the leaves and add to the pasta water for the last 2 minutes, or until wilted. Chop the stems into 1cm pieces and sauté with the garlic and anchovies until tender.

Bucatini is a thick spaghetti with a hole running along its length – perfect for pastas in less heavy sauces such as this one. But any pasta shape will work well.

On the Dish podcast, Angela Hartnett uses double the amount of garlic, anchovies and butter to make extra sauce and serves it with fresh homemade tagliatelle.