ENOUGH FOR 4–6
INGREDIENTS
80ml (1/3 cup) mild olive oil
6 slices pancetta, finely chopped
1 small brown onion, finely chopped
1 garlic clove, finely chopped
2 bird’s eye chillies, finely chopped
16 cherry tomatoes, halved
Small bunch of wild fennel fronds or dill including stems and leaves, very tightly wrapped in kitchen twine
250g white anchovies
60g baby capers
1 tablespoon red-wine vinegar
Small handful flat-leaf (Italian) parsley, finely chopped
500g linguine
Salt and freshly ground black pepper
Heat the oil in a large frying pan over a medium heat, then gently fry the pancetta until crisp, about 7–8 minutes. Put a little of the fried pancetta aside for serving, then add the onion to the pan and fry until translucent, about 5 minutes. Add the garlic, chilli, cherry tomatoes, fennel and season with salt and pepper. Gently fry for another 10 minutes, or until the tomatoes have softened a little (but not too squishy).
Take the pan off the heat and add the anchovies, capers, vinegar and parsley and stir. Discard the fennel.
Bring a large saucepan of water to the boil, add salt and cook the linguine until al dente. Before draining, reserve 125ml (½ cup) of the pasta water. Drain the pasta, leaving some pasta water clinging to the linguine. Return the linguine to the saucepan, pour in the reserved pasta water and gently stir through the sauce. Serve on individual plates and top with the reserved crisp pancetta. —
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A quick satisfying dish made with white anchovies, crisp pancetta and cherry tomatoes. A few ingredients combine to create a simple, delicious, respectful meal – it’s the act of making things beautiful. When grandbaby number one, Raphael, was four years old, he ordered extra anchovies with his pizza. The moment lingers still and the look with raised eyebrows the Italian waiter gave me. The next time we visit, the same waiter takes our order, announcing with a flourish of hands, pen and paper as he turns to Raphael sand says, “I remember you – extra anchovies”. Raph with a deadpan face looks up and corrects him, “That’s double anchovies!”
Recipes from Pranzo by Guy Mirabella, published by Hardie Grant Books, RRP $60
