Spaghettini Alla Carrettiera

If you like pasta with plain not-so-saucy sauces, like I do, then you’ll love this dish. Don’t be put off by the anchovies if you are not a fishy person – they add flavour without tasting like fish.
Although the ingredients are fairly basic, the flavours are quite rich and you don’t need to eat much to feel satisfied.

INGREDIENTS
6 Anchovy fillets
60ml(1/4 cup) extra virgin oil
500 g spaghettini (or spaghetti)
60ml(1/4 cup) coarse breadcrumbs
8 kalamata olives, pitted and finely chopped (This is optional)
2 garlic cloves, finely chopped
60ml(1/4 cup) fresh flat-leaf parsley, roughly chopped
salt and freshly ground black pepper, to taste
Grana Padano, freshly grated, to serve

METHOD

1. In a pestle and mortar, crush the anchovies with the olive oil.
2. Cook the pasts in plenty of boiling, salted water until al dente and drain.
3. Heat a pan over medium heat. When hot, remove it from the heat and add the anchovy-oil mixture and the breadcrumbs and cook, stirring, for about 5-10seconds. Put back on the heat and add the olives, garlic and parsley. Season only if necessary.
4. Add the cooked spaghettini to the pan, remove from the heat and toss to coat the pasta.
5. Serve immediately with Grana Padano. – enjoy!

Serves 4