This pasta dish is ridiculously easy, cheap and comforting. Crispy breadcrumbs or ‘pangrattato’ are a classic Italian peasant trick of adding flavour and texture to a dish with a few leftovers. Stale bread makes the best breadcrumbs!
I’m starting work at a bakery in London Fields (trendy as fuck, I know) and I got my loaf from there. It was a fennel seed and raisin sourdough and it was fucking delicious.
As there are few ingredients in this dish, the quality of your bread, anchovies, olive oil and pasta make all the difference in the final outcome.
Just need to comb my ‘tache and I’ll be ready for work.
For two greedy bastards you’ll need:
- 200g spaghetti
- 100g breadcrumbs. Don’t use cheap shitty sliced white for fucks sake.
- 1 large clove of garlic
- 1 tsp chilli flakes
- 3 large anchovy fillets
- 5-6 tbsp extra virgin olive oil
- Zest of 1 lemon
- Big handful of parsley
Start by getting your pasta on to boil. This is a proper Italian dish, so don’t cook it for more than 9 minutes. It should be Al dente.
Thinly slice your garlic and get it into a frying pan with 2 tbsp olive oil, the chilli flakes and anchovy fillets. Have it on quite low so you melt then anchovies a touch and the garlic slizzles gently to a golden brown.
I’n a separate pan put your remaining olive oil and heat it fairly gently before adding the breadcrumbs. Fry for 3-4 minutes until golden brown. Take your time here. Go slowly and you’ll have a nice even colour. A bit like falling asleep in the sun all day. If you don’t turn over you’ll have a crispy front and a back whiter than snow.
Toss everything together, adding a generous handful of parsley, Parmesan and grate the lemon zest.
Bloody easy and bloody tasty.