This dish is a great example of Italian cooking philosophy. Just a few simple, good-quality ingredients can create something truly unforgettable.






Skill level

Average: 3.6 (31 votes)


  • 400 g spaghetti
  • 200 ml extra-virgin olive oil
  • 1 red chilli, chopped
  • 6 cloves garlic
  • Handful parsley leaves, chopped
  • Lemon zest, to taste


  • 2 cups coarse breadcrumbs
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, peeled and chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the pangrattato, heat a frying pan to medium-high heat. Add in olive oil, and once the oil is hot, add in the garlic and breadcrumbs and fry until golden. Season with a pinch of salt. You want to balance this so there is no residual oil left but the breadcrumbs are not too dry either.
  2. Remove the fried breadcrumbs from the pan and place onto a piece of paper towel to drain any excess oil.
  3. Bring to boil a large pot of salted water. Add spaghetti into the boiling water and stir to ensure it doesn’t stick to itself. Cook until al dente.
  4. Heat a large frying pan to medium-high heat. To create the sauce, add olive oil to the pan and heat it until it begins to smoke. Place chilli and garlic in a medium stainless-steel bowl and pour hot oil over them.
  5. Strain the pasta, leaving a small amount of pasta water in the pot. Combine the pasta, pasta water, sauce and parsley in the pan and mix.
  6. Serve pasta with a drizzle of olive oil, lemon zest and a generous amount of pangrattato on top.


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