Tagliatelle with olives, anchovies and pangrattato
By Gennaro Contaldo From Saturday Kitchen Ingredients 200g/7oz tagliatelle pasta 2 tbsp olive oil 2 anchovy fillets ¼ red chilli, finely chopped 1 large garlic clove, thinly sliced 70g/2½oz green or black pitted olives ¼ beef tomato, deseeded and finely chopped For the pangrattato 50g/1¾oz …