Spaghetti with chilli and garlic crumbs

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Spaghetti with chilli and garlic crumbs

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Use Turkish bread in this simple and delicious spaghetti with chilli and garlic crumbs.

Featured in
Spaghetti recipes, Pasta recipes

Ingredients

  • 1/4 Turkish bread loaf, coarsely torn
  • 1 lemon
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 birdseye chillies, seeded, finely chopped
  • 3 anchovy fillets, finely chopped
  • 1/4 cup finely shredded flat-leaf parsley
  • 375g spaghetti

Method

  • Step 1
    Place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
  • Step 2
    Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
  • Step 3
    Heat 2 tablespoons of the oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. Transfer to a plate.
  • Step 4
    Heat the remaining oil in the pan over medium heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. Add lemon rind, juice and parsley leaves. Remove from heat.
  • Step 5
    Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. Drain well.
  • Step 6
    Add the spaghetti to the garlic mixture and toss to coat. Add half the breadcrumbs and toss to coat.
  • Step 7
    Spoon evenly among serving bowls. Sprinkle with remaining crumbs and serve immediately.

  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 1997 kj

    Energy

  • 16g

    Fat Total

  • 3g

    Saturated Fat

  • 4g

    Fibre

  • 12g

    Protein

  • 2mg

    Cholesterol

  • 204.7mg

    Sodium

  • 1g

    Carbs (sugar)

  • 69g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Notebook:

Source: taste.com.au

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