Spaghetti with Anchovies, Dried Chili Peppers, and Pangrattato
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Pangrattato is toasted breadcrumbs fried in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people could not afford. It gives the dish an excellent texture and a crispy crust, and when prepared correctly, a wonderful flavor.
Ingredients
- Spaghetti - 15.9 oz
- Garlic - 3 cloves
- Olive Oil - 5 fl oz
- Anchovy fillet - 16 pieces
- Lemon - 2 pieces
- Red Long Chili Peppers - 2 pieces
- Thyme - 4 sprigs
- Breadcrumbs - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
First, prepare the pangrattato. Pour 6 tablespoons of oil into a hot skillet.
Step 2
Peel, chop, and add 1 clove of garlic, sprinkle with thyme leaves and breadcrumbs; they will toast and start to brown. Stir for 2 minutes or until the breadcrumbs are truly crispy and golden.
Step 3
Season with a small amount of sea salt and black pepper and transfer to a paper towel.
Step 4
Cook the spaghetti in boiling salted water until al dente.
Step 5
While the spaghetti is cooking, peel and finely chop 2 cloves of garlic, then lightly heat in a skillet with 4 tablespoons of oil.
Step 6
When the garlic starts to soften, add the anchovy fillets. After 1 minute, they will begin to melt.
Step 7
Squeeze lemon juice into the skillet and break in the dried chili.
Step 8
Drain the spaghetti and add it to the sauce. Taste a bit of the pasta — you may need a little more lemon juice and some additional seasoning.
Step 9
Serve immediately, generously sprinkled with pangrattato.
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