Pasta with Garlic Crumbs, Lemon and Ricotta

The simplicity of this dish is fantastic and the balance of flavours will surprise you. If you don’t want to use anchovies, that’s fine. Replace them with salty capers instead.

SERVES 2

200g dried wholewheat spaghetti or linguine

2tbsp extra-virgin olive oil, plus extra for drizzling

2 cloves garlic, sliced

2 slices sourdough bread, torn into small pieces (crusts on)

1tbsp shredded lemon rind 4 white anchovy fillets, finely chopped (optional)

6g torn flat-leaf parsley leaves 30g wild rocket leaves 120g fresh ricotta

Finely grated Parmesan and lemon wedges (optional), to serve

1 Cook the pasta in a large saucepan of boiling salted water for 8min, or

until al dente. Drain and set aside.

2 Return saucepan to medium-low heat. Add the oil, garlic and bread and toss until golden. Add lemon rind, anchovy fillets, pasta, parsley and rocket and toss to coat.

3 To serve, divide pasta between bowls and top with ricotta. Drizzle with extra oil, sprinkle with Parmesan and serve with lemon wedges, if you like.