Gennaro Contaldo served up a tasty tagliatelle pasta with olives, anchovies and pangrattato on Saturday Kitchen.

The ingredients are: 200g tagliatelle pasta, 2 tbsp olive oil, 2 anchovy fillets, ¼ red chilli, finely chopped, 1 large garlic clove, thinly sliced, 70g green or black pitted olives and ¼ beef tomato, deseeded and finely chopped.

For the pangrattato: 50g unsalted butter, 150g panko breadcrumbs, ½ lemon, zest only and handful flatleaf parsley, finely chopped.