Bucatini with asparagus, anchovies and capers

Bucatini with asparagus, anchovies and capers

So often the simplest dishes are the best here asparagus elevates everyday pasta into something rather sublime. If you re vegetarian, just leave out the anchovies and perhaps add a little grated cheese.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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Ingredients

  • 130g fresh sourdough, crusts removed
  • 450g asparagus, trimmed
  • 125ml extra virgin olive oil
  • 3 tbsp nonpareille capers, rinsed and drained
  • 350g Waitrose 1 bucatini spaghetti
  • 1 large garlic clove, roughly chopped
  • 1 large lemon, zest and juice
  • ¼ tsp dried chilli flakes
  • 10 anchovy fillets in olive oil, drained
  • ½ x 25g pack flat leaf parsley, roughly chopped

Method

  1. Roughly tear up the sourdough and put in the small bowl of a food processor. Whizz to breadcrumbs and set aside. Slice each asparagus spear on a steep diagonal into pieces about 3-4cm long; set aside.

  2. Heat 2 tbsp oil in a frying pan. Pat the capers dry; add to the pan. Cook over a medium heat for 2-4 minutes, turning occasionally, until starting to crisp. Scoop out with a slotted spoon; drain on kitchen paper, leaving the oil in the pan. Add the breadcrumbs to the pan and stir over the heat until golden brown (4-6 minutes); set aside to cool and crisp up.

  3. Meanwhile, cook the pasta following pack instructions, adding the asparagus pieces for the final 3 minutes. Put the garlic in a pestle and mortar with the lemon zest, chilli and anchovies. Pound into a smooth paste, then stir in the lemon juice and remaining oil. Drain the pasta and return to the pan. Toss with the anchovy paste, capers and parsley; season if liked. Divide between bowls, scattering with the breadcrumbs to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,062kJ/ 731kcals

Fat

35g

Saturated Fat

5.1g

Carbohydrates

81g

Sugars

5g

Fibre

6.6g

Protein

20g

Salt

1.7g

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