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Pasta all’anciova e muddica with bruschetta
Fruit and vegetables
1 small
onion
, sliced
4
garlic
cloves, sliced
4 tbsp chopped flatleaf
parsley
100g/3½oz ripe datterini
tomatoes
, quartered
10g/1/3oz
basil
leaves, torn
2
garlic
cloves, 1 sliced and 1 peeled and left whole
pinch
chilli
flakes
Tins, packets and jars
6
anchovies
in salt, rinsed and bones removed
100g/3½oz
passata
150g/5½oz bucatini
pasta
Cooking ingredients
2 tbsp
olive oil
50g/1¾oz
pine nuts
50g/1¾oz golden
raisins
, soaked in warm water for 10 minutes
60g/2¼oz fresh
breadcrumbs
, toasted
salt
pinch
salt
splash
red wine vinegar
2 tbsp
olive oil
Dairy, eggs and chilled
1
burrata
Other
2 slices stale
ciabatta
bread
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