Name: Spaghetti «aglio e olio» - Garlic & Anchovy Pasta with Crunchy Panko
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 320g Barilla spaghetti; 1 head Garlic; 120g EVOO; 1 Red chilli; To taste Salt; 50g Panko; 30g EVOO; 4 Anchovies; 20 Black olives; 10 Capers in salt, rinsed; 1 Lemon zest; 30g Parsley (4 branches with leaves); Siracha, or your favourite chilli sauce

Spaghetti «aglio e olio» - Garlic & Anchovy Pasta with Crunchy Panko

25 minutes

Domenica italiana

Warm up your wheels for Domenica Italiana

Ingredients

4 servings

320gBarilla spaghetti

1 headGarlic

120gEVOO

1Red chilli

To tasteSalt

50gPanko

30gEVOO

4Anchovies

20Black olives

10Capers in salt, rinsed

1Lemon zest

30gParsley (4 branches with leaves)

Siracha, or your favourite chilli sauce

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Crush & peel garlic cloves, remove the germ.

Step 2

Gently roast in EVOO on a very low heat for ~20 min until golden & tender (it should look like it’s “boiling” in oil and never burn).

Step 3

Blend with deseeded chili into a smooth paste.

Step 4

Season. If it splits, no stress—it’s normal!

Step 5

Finely chop anchovies, olives & capers (knife only, no blender!).

Step 6

Sauté in EVOO for 1 min, add panko & toast for ~5 min until golden.

Step 7

Cool, then mix with parsley & lemon zest.

Step 8

Cook pasta al dente, drain & toss with garlic purée + ¼ of the panko.

Step 9

Top with remaining panko & a drizzle of chili sauce.

Suggestion

This one’s all about slow-roasted garlic magic! For extra deliciousness, add stir fried prawns or squid !

Spaghetti «aglio e olio» - Garlic & Anchovy Pasta with Crunchy Panko