350g dried penne pasta or other small dried pasta shapes
50g unsalted butter
5 tbsp sunflower oil
1 red chilli, de-seeded and finely chopped
1x50g tin anchovy fillets in oil, drained and roughly chopped
2 garlic cloves, peeled and finely chopped
6 tbsp ciabatta breadcrumbs
75g grated Parmesan, plus extra to serve
freshly ground black pepper
crusty bread to serve, optional
basil leaves to garnish, optional
Bring a large saucepan of water to the boil and add the penne. Cook according to pack instructions. (If you prefer your pasta to be al dente reduce the cooking time by 2-3 minutes).
Add the Bimi 3 minutes before the end of the cooking time.
Meanwhile, in a saucepan melt the butter in 2 tbsp oil until hot. Add the chilli, anchovies and garlic and cook over a medium heat for 2-4 minutes or until the anchovies have broken down.
Heat the remaining oil in a frying pan and fry the breadcrumbs until golden and crisp. Drain on absorbent paper.
Drain the penne and Bimi, reserving 3-4tbsp of the cooking water. Toss the pasta and Bimi, the reserved cooking water with the Parmesan and anchovies. Season. Sprinkle over the breadcrumbs and serve straight away with extra grated Parmesan and crusty bread. Garnish with basil leaves.