Spaghetti «aglio e olio» - Garlic & Anchovy Pasta with Crunchy Panko
Spaghetti «aglio e olio» - Garlic & Anchovy Pasta with Crunchy Panko
25 minutes total
Warm up your wheels for Domenica Italiana
Ingredients
Serves 4
| 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 |
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.
Tip
This one’s all about slow-roasted garlic magic! For extra deliciousness, add stir fried prawns or squid !
Warm up your wheels for Domenica Italiana
The “Domenica Italiana” is a ritual of togetherness, a moment when families gather, slow down, and share the simple joy of a meal made to be enjoyed together.