In this recipe, spaghetti is tossed with a punchy sauce made with anchovies, garlic and breadcrumbs. The breadcrumbs give it a little crispiness, while the anchovies keep things nice and salty. It takes just 10 minutes to make, too!
- 500g spaghetti
- 4 tbsp. oil
- 3 garlic cloves
- 12 anchovy fillets, drained
- 100g dried breadcrumbs
- Small handful freshly chopped parsley
- 4 tbsp. grated parmesan
- Black pepper to taste
Mince the garlic cloves. Bring a pot of salted water to the boil. Add the spaghetti, bring to the boil and cook according to packet instructions.
Heat oil in a frying pan. Add the garlic and anchovy fillets. Cook, stirring constantly, for 2-3 minutes or until fragrant. Add the breadcrumbs, stir and take off the heat. Stir in the parsley and black pepper.
Drain the pasta and add to the pan. Toss to combine, adding some pasta water if needed to loosen the sauce. To serve, add the parmesan and toss to combine.