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

Un grand classique de la cuisine italienne, préparé avec de l’ail, de l’huile d’olive et de savoureuses anchois, puis agrémenté d’une chapelure panko dorée et croustillante pour un équilibre parfait entre saveur et texture.

Warm up your wheels for Domenica Italiana

Ingredients

4 servings

320 gBarilla Spaghetti

120gEVOO

30 gEVOO

20Black olives

10Capers in salt, rinsed

30 gParsley (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 !

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