- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 500 g spaghetti
- 100 ml good quality extra virgin olive oil
- 6 anchovy fillets in oil, roughly chopped
- 6 garlic cloves, sliced
- 1 tsp chilli flakes
- 1 tsp tomato paste (optional)
- 1 tbsp baby capers (optional)
- salt and black pepper, to season
- 60 g (1 cup) panko breadcrumbs
- parmesan cheese, to serve
Instructions
- Cook the pasta according to packet directions, but test from around 2 minutes before the time it says on the packet. Remove from the water when al dente.
- Meanwhile, heat a large frying pan over medium heat. Add 60 ml (¼ cup) olive oil, the anchovies, garlic, chilli, tomato paste and the capers if using and toss until the garlic starts to brown. Add the cooked pasta to the oil and toss to coat. Grind over plenty of black pepper. Divide the pasta between bowls.
- Heat the remaining 2 tablespoons of oil in a separate frying pan over medium heat. Add the panko and stir until browned and crisp. Scatter the panko over the pasta and grate over the parmesan cheese to serve.
Photography by Adam Liaw.
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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.
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