Method
1. Cook the Pasta:o Bring a large pot of salted water to a boil. Cook the tagliatelle for the shortest time recommended on the package to ensure it remains al dente.
2. Deep-Fry the Capers:
o While the pasta cooks, heat a small amount of oil in a frying pan over medium heat. Deep-fry the capers until they open up and become crispy. Drain on a paper towel and set aside.
3. Prepare the Sauce:
o Heat 2 tsp olive oil in a large sauté pan over medium heat. Add the chopped anchovies, sliced garlic, chili flakes, and Opies Mini Silverskin Onions. Sauté for 30 seconds until fragrant.
o Add the halved cherry tomatoes and increase the heat to medium-high. Cook for 5–6 minutes, stirring occasionally, until the tomatoes blister and soften.
4. Add the Lamb:
o Stir in the shredded leftover lamb shoulder. Cook for 1–2 minutes, stirring occasionally, until the lamb is heated through.
5. Combine with Pasta:
o Using tongs, transfer the cooked pasta directly from the pot to the sauce. Add a splash of pasta cooking water to loosen the sauce and coat the pasta evenly. Mix well to combine.
6. Finish and Serve:
o Drizzle with a little olive oil and scatter with soft herbs. Top with the grated Parmigiano Reggiano and crispy capers. Serve immediately.
Ingredients
• 200g tagliatelle (or other long pasta)
• 2 tsp olive oil
• 2 jarred anchovies, chopped
• 1 clove garlic, thinly sliced
• ¼ tsp chili flakes
• 400g cherry tomatoes, halved
• 200g shredded leftover barbecued lamb shoulder
• ¼ jar Opies Mini Silverskin Onions
• ¼ jar Opies capers (deep-fried for garnish)
• Soft herbs (such as parsley, basil, or mint) for serving
• 20g Parmigiano Reggiano, finely grated
