All done in the one pot, TV spaghetti is made with anchovies, parsley and chilli. It's the go-to for lazy nights and empty stomachs.
- 200 g spaghetti
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra to serve
- 3 garlic cloves, finely chopped
- 2 anchovies, chopped
- ¼ tsp chilli flakes (optional)
- ½ cup chopped parsley leaves
- 1 tbsp lemon juice
- large handful grated parmesan
- sea salt and black pepper
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 saucepan of generously salted water to the boil. Add the spaghetti and cook until al dente.
- When the pasta is nearly ready, heat a large frying pan over medium heat. Add the oil, garlic, anchovies and chilli flakes if using and stir until the garlic is just golden. Add the parsley and stir for 1 minute or until fragrant.
- Using tongs, drain the pasta straight from the water to the frying pan, taking some of the cooking water along with it and stir to combine well. Add the lemon juice, a little parmesan and a bit more of the pasta cooking water if necessary. Season to taste.
- Serve scattered with a little extra parsley, a good helping of parmesan and another drizzle of oil.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.