An Italian dish that originated in Napoli and was once known as a great last minute pasta recipe when wanting to make a quick meal. This version also has anchovies which are optional but truly enhance the flavour and also breadcrumbs for texture. Made with the healthier wholemeal but can also be made with regular spaghetti.
Peel and slice the garlic razor thin.
Thinly slice the chili.
Boil a large pot of water.
Add spaghetti to boiling water (you can salt but no oil, cook approx. 2 minutes less than indicated.
To a frying pan, add the olive oil and turn on heat.
Add the garlic.
Add the chili.
Fry until the garlic becomes a little brown, then add half a cup of the boiling pasta water.
Add the anchovies and crush them a little to help them dissolve.
Season with a little salt and cracked pepper.
Strain your spaghetti (keep a little water on side just incase sauce runs dry).
Add spaghetti back to the hot frying pan.
Chop and add parsley.
Add breadcrumbs.
Mix well
Add some grated Parmesan cheese, mix well.
Plate up and top with more grated Parmesan.
You can add other ingredients such a mushrooms, zucchini, tomato etc.
Wholemeal spaghetti will break easier than regular spaghetti, this is normal.
By Joel Mielle
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