A simple poor origin dish of Italian traditional cuisine, Spaghetti con Acciughe e Pangrattato Tostato is a good way to use breadcrumbs, strictly toasted, instead of grated cheese. The anchovies are those in oil olive, they melt in hot oil in no time at all, all flavoured with toasted garlic cloves and chilli pepper. We used spelt spaghetti for personal taste.
Serves 2, Preparation 5 mins, Cooking 10-12 mins
- Spaghetti, 180 g
- Anchovy in olive oil, 4-5 fillets
- 1 chilli pepper or a tsp of chilli flakes
- 2 peeled garlic cloves
- A little salt
- Breadcrumbs, to taste
- EVOO – Extra Virgin Oilve Oil, 3 tbsp
Since anchovies dissolve in a flash, better to start from water for the spaghetti and throw them in as soon as it boils. Little salt. While they are cooking, proceed with the seasoning.
Toast the breadcrumb as it is in a small pan, no need to add oil or butter, stirring well until it browns, set aside.
Heat 3 generous tablespoons of EVOO – Extra Virgin Olive Oil, toast garlic cloves along with chilli pepper or a teaspoon of chilli flakes.
Add anchovy fillets drained of their oil, there is no need to break them up because they will dissolve quickly.
Add a tablespoon or two of cooking water to make it creamier.
Drain spaghetti, add to the pan with the anchovy sauce, mix and let it flavoured.
Serve topped with toasted breadcrumbs.