- Add the bread and dried herbs together in a food processor. Roughly blend until most pieces are 1-2mm.
- Gently heat 3tbsp olive oil in a pan over a medium heat. Pour in the breadcrumbs and stir until coated. Stir gently, cooking until gold brown and remove from heat. This is your pangratto.
- Whilst the breadcrumbs cook, boil the pasta in plenty of salted water.
- Meanwhile, in a third pan heat the garlic, anchoves and remaining 2 tbsp olive oil together, stirring gently - this will be ready when the pasta is cooked.
- Once the pasta is cooked (approx 10 minutes, or according to the packet), reserve 1 ladleful of water and drain. Add back to the same sauce pan, the pasta, water, red pepper flakes and garlic-anchovy-oil mixture. Stir over a low heat until glossy.
- Divide the pasta between two bowls, and serve topped with the pangratto and parmesan.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).