Ingredients:
400g dried spaghetti pasta
80ml-125ml (1/3 cup-1/2 cup)
Extra virgin olive oil
3-6 garlic cloves, finely chopped
1-2 long fresh red chillies, seeded, finely chopped
3 drained anchovy fillets, finely chopped
1 bunch fresh continental parsley, leaves picked and chopped, stems chopped
Coarsely torn sourdough bread, toasted, to serve
Finely grated pecorino, to serve
400g dried spaghetti pasta
80ml-125ml (1/3 cup-1/2 cup)
Extra virgin olive oil
3-6 garlic cloves, finely chopped
1-2 long fresh red chillies, seeded, finely chopped
3 drained anchovy fillets, finely chopped
1 bunch fresh continental parsley, leaves picked and chopped, stems chopped
Coarsely torn sourdough bread, toasted, to serve
Finely grated pecorino, to serve
Method:
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
Step 2: Meanwhile, heat the oil in a large frying pan over medium-low heat. Cook the garlic for 1 minute or until aromatic. Stir in the chilli, anchovy and parsley stems for 1-2 minutes or until aromatic. Remove from heat.
Step 3: Add the spaghetti, parsley leaves and a handful of breadcrumbs to the pan. Season. Toss until well combined. Top with pecorino.
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
Step 2: Meanwhile, heat the oil in a large frying pan over medium-low heat. Cook the garlic for 1 minute or until aromatic. Stir in the chilli, anchovy and parsley stems for 1-2 minutes or until aromatic. Remove from heat.
Step 3: Add the spaghetti, parsley leaves and a handful of breadcrumbs to the pan. Season. Toss until well combined. Top with pecorino.
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