Spaghetti with Anchovies, Dried Chilli and Pangritata
Pangritata is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangritata 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.
|455g/1lb||dried spaghetti, the best you can get|
|6 tbsp||extra virgin olive oil|
|2 cloves||garlic, finely chopped|
|Juice of 2 lemons|
|2||small dried red chillies, crumbled|
|For the pangritata:|
|8 tbsp||olive oil|
|1 clove||garlic, sliced|
|1 good handful||fresh thyme, leaves picked|
|Salt and freshly ground black pepper|
First make the pangritata. Put the olive oil into a hot thick-bottomed pan. Add the garlic, thyme and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes until the breadcrumbs are really crisp and golden. Season with a little salt and freshly ground black pepper and drain on kitchen paper.
Cook the spaghetti in salted boiling water until al dente. While it is cooking, put the oil and garlic in a pan and heat gently. 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 sprinkle in the dried chillies. Toss in the drained spaghetti and coat it in 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 pangritata.
Calories 595kcal Fat 24.3g Sat Fat 3.5g Protein 14.8g Carbs 82.1g Sugar 4.4g Salt 1.6g Fibre 2g