A super cheap and cheerful dish, serving ultimate pasta-fuelled comfort!
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Ingredients
Method
Ingredients
500g spaghetti
3 tbsp extra virgin olive oil
2 tsp olive oil
100g breadcrumbs
2 tsp Bart Garlic Paste
5 cloves of garlic, finely sliced
2 tsp Bart Chilli Flakes
Generous handful parsley, chopped
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Method
Get your spaghetti into generously salted boiling water. Cook until just al dente (2-3 mins less than it says on the packet).
Whilst the pasta is cooking, heat the extra virgin olive oil in a frying pan over a medium heat. Fry off the garlic and chilli flakes.
Once the garlic is just starting to brown, add a ladle-full of pasta water and bubble away. This will stop the garlic from burning and also start to create an emulsion.
Heat the olive oil in another pan, and fry off the garlic paste for a few mins. Then add the bread crumbs and stir to coat in the garlicy oil. Keep tossing the breadcrumbs to make sure they don’t burn. They’ll turn a lovely golden brown after 5 mins or so.
When your pasta is done, add it to the frying pan (don’t chuck the pasta water!). Toss constantly over the heat with some tongs, for 2-3 mins until the pasta is cooked through. Keep adding bits of pasta water if it looks like it’s getting too dry.
Right at the end, toss through the parsley.
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Comments
04/07/23
Making this tonight, it’s sort of like pangragata, looks yum!