Tagliarini with red mullet, tomatoes, olives and pangrattato

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

Tagliarini is a ribbon pasta, similar to spaghetti or linguine.

By Theo Randall
From Saturday Kitchen


  • sunflower oil, for deep-frying
  • 100g/3½oz stale bread, roughly chopped into coarse crumbs
  • 5 tbsp extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 8 taggiasca or small niçoise olives, pitted
  • 10 datterini tomatoes, cut into quarters
  • 200g/7oz fresh tagliarini
  • 2 red mullet fillets
  • 1 tsp finely chopped flatleaf parsley
  • sea salt and freshly ground black pepper