• Tobie Puttock's spaghetti aglio olio, pangrattato and peperoncino

"This is my 'nothing in the fridge' favourite. You can have it on the table in 15 minutes. I used to cook it all the time for my mates when we were on a budget on our snowboarding trips."



Average: 2.6 (9 votes)


400g spaghetti

4-6 tbsp extra virgin olive oil

3-6 garlic cloves, peeled and finely chopped

1-2 red chillies, deseeded and finely chopped

3 anchovies

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

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.


Bring 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.