Ingredients
13 total- 2 tbsp of basil pesto
- 1 tbsp of olive oil, plus at least 2 tbsp for the basil crumbs
- 2 tbsp of garlic paste
- 1.5 tbsp of anchovy purée
- 2 tsp of chilli paste
- 3 tbsp of tomato purée
- 1 tsp of dried oregano
- 400 g of dried penne pasta
- 2 x 400g tins chopped tomatoes
- 2 tbsp of baby capers
- 1 ciabatta roll, (about 125g), in small pieces
- 25 g of basil, torn, to serve (optional)
- 100 g of black pitted olives, halved
Method
3 stepsStep 1
Fill a kettle with water and bring to the boil. Heat the olive oil in a large pan set over a medium heat. Add the garlic paste, anchovy purée and chilli paste, and fry for 1 min. Add the tomato purée, dried oregano and pasta. Tip in the chopped tomatoes, then fill both tins with water and add the water to the pan with the olives and capers. Stir, then bring to the boil. Cook for 8-10 mins, stirring frequently so the pasta doesn’t stick to the bottom of the pan. Cook until the pasta is tender and the sauce clings to it.
Step 2
Meanwhile, for the basil crumbs, heat the olive oil in a large non-stick frying pan set over a medium-high heat. Add the basil pesto and the breadcrumbs and stir. Fry for 3-5 mins, until the crumbs are crisp and golden. Remove from the heat.
Step 3
Serve the pasta sprinkled with some basil crumbs, a handful of torn basil leaves if you like, and a drizzle of olive oil.