Spaghetti with garlic, pangrattato and olive oil.
- 400g spaghetti
- 80ml extra virgin olive oil
- 1 cup fresh breadcrumbs, made from stale bread
- 1 tsp dried red chilli flakes
- sea salt and freshly ground pepper
- 6 garlic cloves, chopped
- ½ cup chopped flat-leaf parsley
- grated zest and juice of 1 lemon
- freshly grated parmesan, to serve
Boil a large pot of salted water, and cook spaghetti for about 8 minutes. (Check about a minute before the manufacturers' recommended cooking time, as you want the pasta to be al dente.) Drain, reserving a quarter of a cup of the cooking water.
In a frying pan, warm olive oil to medium-hot, but not smoking. Add breadcrumbs, chilli flakes and a sprinkle of sea salt and sauté for about 5 minutes, or until breadcrumbs are golden. Add garlic and cook for another minute, toss in parsley and remove from the heat, then stir through lemon zest. Season with pepper and a little more sea salt to taste, then remove from pan and place in a bowl.
Return frying pan to the stove and add the cooked spaghetti, a little more oil and the reserved cooking water. Toss well and cook for a further 30 seconds. Stir through lemon juice, mix well.
Serve sprinkled with breadcrumb mixture and a liberal amount of parmesan.
- Main Ingredients - Pasta, Bread, Cheese
- Cuisine - Italian
- Course - Dinner
- Occasion - Midweek dinner