This recipe is a favorite in our family. With two kids, I often have to throw together a quick pasta and we all prefer this fresh, zesty, and flavorful dish over using a jar of bland pasta sauce. Our Robust Olive Oil nicely balances the garlic and briny anchovy.
-Naouel
Makes 4 servings
Ingredients
- 400 g spaghetti (1 box)
- 3 cloves of garlic
- 1 can of anchovies in oil 50g, or 33g drained
- 3 hot red peppers - I recommend Fresno or Chili Pepper
- 6 tbsp Damya Robust Olive Oil
- 3 sprigs of parsley, finely chopped
- 4 tbsp breadcrumbs
- Salt & pepper
Instructions
- Cook the spaghetti to al dente in salted water
- Meanwhile, cut the peppers, chop the garlic then put them in a pan with the anchovies and Olive Oil
- Fry everything for approx. 5 mins, until the anchovies have broken down
- Add the chopped parsley and breadcrumbs; Crisp approx. 2 min
- Drain the spaghetti and add to pan with a little of the pasta cooking water
- Mix and add salt and pepper to taste