Jamie Oliver

Spaghetti atterrati

Spaghetti atterrati

Serves 4
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    728
    36%
  • Fat
    44.8g
    64%
  • Saturates
    5.6g
    28%
  • Protein
    16.1g
    36%
  • Carbs
    69.5g
    27%
  • Sugars
    5.5g
    6%
  • Salt
    0.5g
    8%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Peppino & Mariana

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Ingredients

  • 6 tablespoons extra virgin olive oil
  • 3 anchovy fillets , from sustainable sources
  • 1 clove of garlic
  • 1 fresh red chilli
  • 2 medium ripe tomatoes
  • 320 g dried spaghetti
  • Parmesan cheese , to serve
  • TOPPING
  • 4 tablespoons fine breadcrumbs
  • 6 sprigs of fresh parsley
  • 50 g walnut havles
  • 2 tablespoons pine nuts
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Method

  1. To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.
  2. Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.
  3. Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.
  4. To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.
  5. Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very finely with a knife. Set aside.
  6. Cook the pasta until it’s just al dente.
  7. Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.
  8. Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.

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Nutrition per serving
  • Calories
    728
    36%
  • Fat
    44.8g
    64%
  • Saturates
    5.6g
    28%
  • Protein
    16.1g
    36%
  • Carbs
    69.5g
    27%
  • Sugars
    5.5g
    6%
  • Salt
    0.5g
    8%
  • Fibre
    4.4g
    -

Of an adult's reference intake