Pasta dinners are back and better than ever, with this unbelievably simple salsa verde tagliatelle dish. This pasta sauce recipe is so easy it's criminal – simply throw everything into a blender and just like that, dinner is ready! Throw it on some perfectly cooked pasta and you've basically got Spring in a bowl.
For the sauce, add all the ingredients for the salsa verde to a blender! Before blending, press everything down, to help blend smoothly. Blend on low if possible, and every so often turn off the blender to cool down and for you to clean the sides down with a spatula.
Taste and season to your preference. The sauce should be fresh and acidic, so add the juice of half a lemon, but also slightly salty, so if there isn't enough salt from the capers, anchovies and olives, add a pinch of salt, blend and taste again.
For the toppings, start by warming some olive oil in a pan over medium heat. Slice garlic thinly and add to the warm oil to fry and become crispy. Be gentle with this, turning down the heat if necessary. Blend the slices of bread in a food processor to make your own breadcrumbs and add that to the same oil, frying on medium heat until golden and crispy. Add the chilli flakes and the fried garlic mix and set aside to cool.
Cook pasta, a couple minutes less than instructed for al dente. Add the pasta to a warm pan, with a couple spoonfuls of the salsa verde, and a spoonful of the pasta water, warming everything through until the sauce is slightly thick and glossy. Finish with extra virgin olive oil, and plate, with our breadcrumbs and a wedge of lemon.
