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Bucatini with salsa verde

Name: Bucatini with salsa verde
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 8 anchovy fillets; 2 garlic cloves, crushed; 2 tablespoons small salted capers, rinsed, drained; 2 tablespoons seeded mustard; Juice of 1 lemon; 1 tablespoon thinly sliced lemon zest; 4 tablespoons extra virgin olive oil; 4 vine-ripened tomatoes, peeled, seeded, chopped; 1/2 cup pitted green olives, chopped; 1/4 cup pitted kalamata olives, chopped; 375g bucatini or pappardelle pasta; 1 cup fresh flat-leaf parsley; 1 cup firmly packed fresh basil leaves

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This simple Italian pasta packs a punch of flavour and is perfect for those nights when you don't feel like spending hours in the kitchen.

8 anchovy fillets
2 garlic cloves, crushed
2 tablespoons small salted capers, rinsed, drained
2 tablespoons seeded mustard
Juice of 1 lemon
1 tablespoon thinly sliced lemon zest
4 tablespoons extra virgin olive oil
4 vine-ripened tomatoes, peeled, seeded, chopped
1/2 cup pitted green olives, chopped
1/4 cup pitted kalamata olives, chopped
375g bucatini or pappardelle pasta
1 cup fresh flat-leaf parsley
1 cup firmly packed fresh basil leaves

Method

1.

Place the anchovy fillets and garlic on a chopping board and use a mezzaluna or sharp knife to finely chop until you have a paste. Place in a bowl and add capers, mustard and lemon juice and zest. Stir to combine. Gradually whisk in oil until it forms a thick emulsion. Stir in the tomatoes and olives.
2.

Bring a large saucepan of salted water to the boil, add pasta and cook until al dente. Drain and return to saucepan while you finish the sauce.
3.

Roughly chop parsley and basil and stir into the sauce. Ladle the sauce into the pasta and toss to combine.
4.

Serve immediately.