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Spaghetti atterrati


Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 728 36%

  • Fat 44.8g 64%

  • Saturates 5.6g 28%

  • Sugars 5.5g 6%

  • Salt 0.5g 8%

  • Protein 16.1g 32%

  • Carbs 69.5g 27%

  • Fibre 4.4g -

Of an adult's reference intake

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 3 anchovy fillets , from sustainable sources
  • 1 clove of garlic
  • 1 fresh red chilli
  • 2 medium ripe tomatoes
  • 320 g dried spaghetti
  • Parmesan cheese , to serve
  • TOPPING
  • 4 tablespoons fine breadcrumbs
  • 6 sprigs of fresh parsley
  • 50 g walnut havles
  • 2 tablespoons pine nuts

Recipe From

Jamie Magazine

By Peppino & Mariana

Method

  1. To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.
  2. Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.
  3. Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.
  4. To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.
  5. Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very finely with a knife. Set aside.
  6. Cook the pasta until it’s just al dente.
  7. Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.
  8. Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.

Watch the video: Spaghetti Piccanti di mezzanotte alla fine li mangiano tutti (October 2020).