Spaghetti with Anchovies, Dried Chilli and Pangrattato
8 servings
20 minutes
Pangratto is breadcrumbs fried in garlic butter. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn't afford. It gives the dish a great texture and crispiness, and when cooked correctly, great flavor.
1
First, prepare the pangrattato. Pour 6 tablespoons of oil into a hot skillet with a thick bottom.
- Olive oil: 150 ml
2
Clean, chop, and add 1 clove of garlic, sprinkle with thyme leaves and breadcrumbs; they will fry and start to brown. Stir for 2 minutes or until the breadcrumbs are truly crispy and golden.
- Garlic: 3 cloves
- Fresh thyme: 4 sprigs
- Breadcrumbs: 200 g
3
Season with a little sea salt and black pepper and place on a paper towel.
- Salt: to taste
- Ground black pepper: to taste
4
Boil spaghetti in salted boiling water until al dente.
- Spaghetti: 450 g
- Salt: to taste
5
While the spaghetti is boiling, peel and finely chop 2 cloves of garlic, then lightly heat in a pan with 4 tablespoons of oil.
- Garlic: 3 cloves
- Olive oil: 150 ml
6
When the garlic starts to soften, add the anchovy fillets. After 1 minute, they will begin to melt.
- Garlic: 3 cloves
- Anchovy fillet: 16 pieces
7
Squeeze lemon juice into the pan and break dried chili into it.
- Lemon: 2 pieces
- Dried chili pepper: 2 pieces
8
Drain the water from the spaghetti and add them to the sauce. Taste a bit of the pasta — you may need a little more lemon juice and some extra seasoning.
- Spaghetti: 450 g
- Lemon: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
9
Serve immediately, generously sprinkled with pangrattato.
- Breadcrumbs: 200 g