Spaghetti with anchovies, dried chilli & pangrattato

Name: Spaghetti with anchovies, dried chilli & pangrattato
Total time: 20 min
Yield: 6
Cuisine: italian
Ingredients: 450 g dried spaghetti; 2 cloves of garlic; olive oil; 16 anchovy fillets; 2 lemons; 2 small dried red chillies; olive oil; 1 clove of garlic; 1 good handful of fresh thyme; 200 g fresh breadcrumbs

“Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour. ”

Serves 6

Cooks In20 minutes

DifficultyNot too tricky

Italian Bread Pasta & risotto

Nutrition per serving

Calories 595 30%
Fat 24.3g 35%
Saturates 3.5g 18%
Sugars 4.4g 5%
Salt 1.6g 27%
Protein 14.8g 30%
Carbs 82.1g 32%
Fibre 2.0g -

Of an adult's reference intake

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Tap For Method

Ingredients

450 g dried spaghetti
2 cloves of garlic
olive oil
16 anchovy fillets
2 lemons
2 small dried red chillies
PANGRATTATO
olive oil
1 clove of garlic
1 good handful of fresh thyme
200 g fresh breadcrumbs

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Tap For Ingredients

Method

First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
Cook the spaghetti in boiling salted water until al dente. While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
Squeeze in the lemon juice and crumble in the dried chillies.
Drain the spaghetti and throw it into the sauce. Taste a bit of pasta – it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangrattato.