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In Italy, pangrattata, or poor man’s Parmesan – breadcrumbs with garlic and chilli – is traditionally sprinkled over pasta to give flavour and texture. You could also use it on salad, fish or chicken.
Cook the pasta in a large pan of salted boiling water, according to the packet instructions, until al dente.
Meanwhile, heat the oil in a frying pan on a medium–low heat. Add the anchovies and mash them with a wooden spoon so they dissolve into the oil. Add the garlic and breadcrumbs and fry, stirring, until crispy, then add in the lemon zest and chilli and fry for a minute more.
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