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Recipe by olive magazine

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1. Cook the spaghetti following the packet instructions. Drain, reserving 1 tbsp of the cooking water. Heat 4 tbsp olive oil, add the anchovies, garlic and chilli and gently sizzle for a couple of minutes.
2. Toss with the spaghetti, parsley and cooking water. Sprinkle over the breadcrumbs to finish.

Per serving

511 kcalories, protein 11.9g, carbohydrate 61.4g, fat 25.9 g, saturated fat 3.7g, fibre 2.7g, salt 0.75 g

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• Cally

  07 October 2009

  Cally rated and commented on this recipe

  

  This is a delicious and quick recipe. We love pasta with chilli and garlic, but this was a variation which worked very well. I would recommend putting in more anchovies than the recipe suggests.

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Ingredients

• 150g spaghetti
• olive oil
• 4 anchovies , finely chopped
• 1 garlic clove , crushed
• 1 red chilli , finely chopped
• a small bunch parsley , chopped
• a handful of rough ciabatta breadcrumbs, tossed in 1 tsp olive oil and toasted until golden in the oven

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 150g spaghetti
• olive oil
• 4 anchovies , finely chopped
• 1 garlic clove , crushed
• 1 red chilli , finely chopped
• a small bunch parsley , chopped
• a handful of rough ciabatta breadcrumbs, tossed in 1 tsp olive oil and toasted until golden in the oven

Per serving

511 kcalories, protein 11.9g, carbohydrate 61.4g, fat 25.9 g, saturated fat 3.7g, fibre 2.7g, salt 0.75 g

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