New recipes

Spaghetti with anchovies, dried chilli & pangrattato

Spaghetti with anchovies, dried chilli & pangrattato

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Spaghetti with anchovies, dried chilli & pangrattato

Serves 6

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 595 30%

  • Fat 24.3g 35%

  • Saturates 3.5g 18%

  • Sugars 4.4g 5%

  • Salt 1.6g 27%

  • Protein 14.8g 30%

  • Carbs 82.1g 32%

  • Fibre 2.0g -

Of an adult's reference intake


  • 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

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver


  1. First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
  2. Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
  3. Cook the spaghetti in boiling salted water until al dente. While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
  4. As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
  5. Squeeze in the lemon juice and crumble in the dried chillies.
  6. Drain the spaghetti and throw it into the sauce. Taste a bit of pasta – it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangrattato.

Watch the video: The Best Sicilian Pasta. Jamies Italy - UNSEEN (February 2023).