Tobie Puttock's spaghetti aglio olio, pangrattato and peperoncino recipe
4-6 tbsp extra virgin olive oil
3-6 garlic cloves, peeled and finely chopped
1-2 red chillies, deseeded and finely chopped
1 bunch parsley, washed, stalks finely chopped, leaves roughly chopped
Small handful homemade breadcrumbs (optional)
Freshly grated parmesan cheese
Sea salt and freshly ground pepper
PreparationBring a large pot of salted water to the boil and plunge the spaghetti into it.
While the spaghetti is cooking add the extra virgin olive oil to a pan along with the garlic, chilli, anchovy and the parsley stalk. Very gently warm over a low heat to infuse the flavours of the garlic, chilli and anchovy into the oil being careful not to brown the garlic or overheat the oil. This should only take a couple of minutes. Remove the pan from the heat.
When the spaghetti is cooked al dente, drain off the water and add the pasta to the pan along with the chopped parsley, bread crumbs and a small handful of parmesan.
Season to taste. Toss the spaghetti in the pan so the pasta is coated with all the ingredients and serve immediately.
If you enjoyed this Tobie Puttock's spaghetti aglio olio, pangrattato and peperoncino recipe then browse more Italian recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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