This dish is a great example of Italian cooking philosophy. Just a few simple, good-quality ingredients can create something truly unforgettable.
- 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
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.
- 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.
- Remove the fried breadcrumbs from the pan and place onto a piece of paper towel to drain any excess oil.
- 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.
- 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.
- 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.
- Serve pasta with a drizzle of olive oil, lemon zest and a generous amount of pangrattato on top.
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