Anchovy -red pesto pasta with crispy garlic -bread crumbs
Cook the pasta instructions for packs. Reserve a compartment of the cooking water and then drain it well. Peel and discard the skins of the chilled garlic and finely chop. Heat the oil in a large pan over medium heat and add the peppers, anchovies and walnuts. Cook for 3-5 minutes until the anchovies have dissolved and then stir in the garlic, tomato puree and chilli flakes. Cook for another 3-5 minutes until the mixture has become dark red. Take off the stove and let it cool for 5 minutes.
