Bucatini with Salsa Verde

I was not able to find Bucatini in  our local supermarket, so I used Penne, which is Philip's preferred pasta. Philip really enjoyed this one, me not so much, I think I should have really rinsed the olives. This recipe came from 5 Of The Best by Delicious Magazine and is also available online here, Bucatini with Salsa Verde.

 I don't think I will be making this in a hurry any time soon, just not really to my taste, but I guess you don't necessarily like everything, so there will be the occasional meal I'm not the biggest fan of.

Ingredients

• 8 anchovy fillets
• 2 garlic cloves, crushed
• 2 tablespoons small salted capers, rinsed, drained
• 2 tablespoons seeded mustard
• Juice of 1 lemon
• 1 tablespoon thinly sliced lemon zest
• 4 tablespoons extra virgin olive oil
• 4 vine-ripened tomatoes, peeled, seeded, chopped
• 1/2 cup pitted green olives, chopped
• 1/4 cup pitted kalamata olives, chopped
• 375g bucatini or pappardelle pasta
• 1 cup fresh flat-leaf parsley
• 1 cup firmly packed fresh basil leaves 

Method

• 1.
  Place the anchovy fillets and garlic on a chopping board and use a mezzaluna or sharp knife to finely chop until you have a paste. Place in a bowl and add capers, mustard and lemon juice and zest. Stir to combine. Gradually whisk in oil until it forms a thick emulsion. Stir in the tomatoes and olives.
• 2.
  Bring a large saucepan of salted water to the boil, add pasta and cook until al dente. Drain and return to saucepan while you finish the sauce.
• 3.
  Roughly chop parsley and basil and stir into the sauce. Ladle the sauce into the pasta and toss to combine.
• 4.
  Serve immediately.