Use Turkish bread in this simple and delicious spaghetti with chilli and garlic crumbs.
Ingredients
- 1/4 Turkish bread loaf, coarsely torn
- 1 lemon
- 1/4 cup (60ml) extra virgin olive oil
- 2 garlic cloves, finely chopped
- 2 birdseye chillies, seeded, finely chopped
- 3 anchovy fillets, finely chopped
- 1/4 cup finely shredded flat-leaf parsley
- 375g spaghetti
Method
- Step 1Place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
- Step 2Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
- Step 3Heat 2 tablespoons of the oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. Transfer to a plate.
- Step 4Heat the remaining oil in the pan over medium heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. Add lemon rind, juice and parsley leaves. Remove from heat.
- Step 5Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. Drain well.
- Step 6Add the spaghetti to the garlic mixture and toss to coat. Add half the breadcrumbs and toss to coat.
- Step 7Spoon evenly among serving bowls. Sprinkle with remaining crumbs and serve immediately.
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1997 kj
Energy
16g
Fat Total
3g
Saturated Fat
4g
Fibre
12g
Protein
2mg
Cholesterol
204.7mg
Sodium
1g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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