Spaghetti with mummified garlic bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- pinch of chilli flakes (optional)
- 1 tbsp tomato purée
- 400g chopped tomatoes
- 2 tsp sugar
- 1½ tsp dried oregano
- 300g spaghetti
For the garlic bread
- 100g butter, softened
- 2 garlic cloves, crushed
- ½ small bunch of parsley or basil, finely chopped, plus extra to serve
- 1 large ciabatta
- ½ x 250g ball mozzarella, drained
- handful of black olives, sliced
Method
- STEP 1
Heat the oil in a large pan over a medium heat and fry the garlic and chilli flakes (if using) until the garlic is sizzling but not brown, about 2 mins. Stir in the tomato purée, then tip in the tomatoes. Fill the can with water and add to the pan along with the sugar, oregano and a good pinch of salt. Partially cover with the lid and simmer for 15 mins, then cook, uncovered, for a further 5 mins until you have a rich sauce. If you prefer a smooth sauce, use a potato masher to crush any chunks of tomato – this will also give the sauce more body. Set aside.
- STEP 2
To make the garlic bread, mash the butter, garlic and most of the herbs together in a bowl. Split the ciabatta through the centre and open the bread on a board. Spread over the butter, then cut each piece of bread into four slices, and arrange on a baking tray. Thinly slice the mozzarella. Cut each slice into thin strips, then arrange across the garlic bread in a random zig-zag pattern to mimic mummy bandages, leaving gaps to expose the garlic butter. Use two olive slices for eyes. Set aside in the fridge.
- STEP 3
Cook the spaghetti following pack instructions. Drain and toss through the sauce, reheating it for a few minutes with the pasta and a splash of water. Meanwhile, cook the garlic bread under a hot grill or in an air-fryer for 10-12 mins at 200C. Tip the spaghetti into a large serving bowl and serve with the mummified garlic bread on the side. Scatter with the remaining parsley or basil leaves.
