Ingredients
Method
Heat ¼ cup extra virgin olive oil in a large frying pan and add 5 anchovy fillets. Stir over low heat for 1 minute or until broken up. Add breadcrumbs, garlic (finely chopped) and 90g frozen peas. Stir until breadcrumbs are toasted and golden.
Cook 450g spaghetti in plenty of lightly salted boiling water for 10-12 minutes or until al dente. Drain and return to saucepan. Add crumb mixture and 1/2 cup torn basil leaves and toss. Season with salt and pepper.
To serve
Divide pasta between 4 warm bowls, top with 1/2 cup kalamata olives (pitted and chopped) and drizzle with extra virgin olive oil.
Serve with finely grated parmesan.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
