Anchovy red pesto pasta with crispy garlic pangrattato recipe

Cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain well. Peel and discard the skins of the cooled garlic and finely chop. Heat the oil in a large pan over a medium heat and add the peppers, anchovies and walnuts. Cook for 3-5 mins until the anchovies have dissolved, then stir in the garlic, tomato purée and chilli flakes. Cook for a further 3-5 mins until the mixture has turned dark red. Remove from the heat and leave to cool for 5 mins.