Ingredients
- 400g dried spaghetti
- About 4-6 tablespoons extra virgin olive oil
- 3-6 garlic cloves (peeled and finely chopped)
- 1-2 red chilli (deseeded and finely chopped)
- 1 bunch parsley, washed, stalks finely chopped, leaves roughly chopped
- 3 anchovies
- small handful home made bread crumbs (optional)
- fresh pecorino
- sea salt and freshly ground pepper
Spaghetti aglio olio
Method
Bring a large pot of salted water to the boil and plunge the spaghetti into the salted water.
While the spaghetti is cooking add the extra virgin olive oil to the pan along with the garlic, chilli, anchovy and the parsley stalk.
Very gently warm the olive oil over a low heat to infuse the flavours of the garlic, chilli and anchovy into the oil being careful not to brown the garlic or heat the olive oil too much. This should only take a couple of minutes. Remove the pan from the heat.
Once the spaghetti is ready drain out the water and add to the pan along with the chopped parsley, bread crumbs, a small handful of pecorino and season to taste.
Toss the spaghetti in the pan so the pasta is coated with all the ingredients and serve immediatly.
Submitted byTobie Puttock
Tips and Tricks
To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.
Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.
Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.
