Roasted garlic pasta

[Serves 2]

200g bow-tie pasta
2 heads garlic
1/3 cup (90ml) olive oil
6 anchovies

For the pangrattato
1 cup breadcrumbs (made
with leftover white bread)
1 red chilli, seeded
zest of 1 large lemon
 
1 Preheat the oven to 200ºC. Place the heads of garlic in the middle of the oven and roast for 20 minutes or until soft.
2 Mix the breadcrumbs, chilli and the lemon zest together; alternatively, process in a food processor.
3 Heat the olive oil in a small pot over medium heat and add the anchovies. Cook, stirring, until they melt into the oil.
4 Once the garlic is cool enough to handle, squeeze out of the skins and add to the anchovy mix. Whisk briefly so that it incorporates into the oil.
5 Cook the pasta according to packet instructions and toss with the oil. Serve immediately with plenty of pangrattato sprinkled over the top.