Name: Spaghetti with anchovies, dried chilli & pangrattato
Total time: 20 min
Yield: 1
Cuisine: italian
Ingredients: 450 g dried spaghetti; 2 cloves of garlic; olive oil; 16 anchovy fillets; 2 lemons; 2 small dried red chillies; olive oil; 1 clove of garlic; 1 good handful of fresh thyme; 200 g fresh breadcrumbs

Spaghetti with anchovies, dried chilli & pangrattato

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Total Time:
20 minutes

Pangrattato: Crispy garlic breadcrumbs for texture and flavor, a classic Italian ingredient with a history of substituting Parmesan for crunch and taste enhancement.

Ingredients:

450 g dried spaghetti
2 cloves of garlic
16 anchovy fillets
2 lemons
2 small dried red chillies
1 clove of garlic
1 good handful of fresh thyme
200 g fresh breadcrumbs

Instructions:

To prepare the pangrattato, heat 6 tablespoons of oil in a hot thick-bottomed pan. Add sliced garlic, thyme leaves, and breadcrumbs. Stir until the breadcrumbs are crispy and golden, then season with salt and pepper and drain on kitchen paper. Cook spaghetti in boiling salted water until al dente. While it cooks, gently heat 4 tablespoons of oil with chopped garlic in a pan. Once the garlic softens, add anchovy fillets, lemon juice, and dried chillies. Mix in the drained spaghetti, adjusting seasoning and lemon juice as needed. Serve immediately, generously sprinkled with the pangrattato topping.

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