
Spaghetti with garlic, chili, olive oil and herbed breadcrumbs
Preparation time
15 Minutes
Ingredients for
2 servings
Difficulty
Easy
Preparation
2 Servings
From the South of Italy, a first course that has become one of the symbols of the Italian culinary tradition
Method
- Put the water on to boil in a saucepan. Add salt when it reaches the boil.
- Wash and thoroughly dry the parsley, then chop finely with a knife. Peel and finely slice the garlic. Halve the chili pepper, remove the seeds, and chop it roughly.
- Heat a tablespoon (15 g) of oil in a large frying pan. When the oil is hot, add the garlic, chili and parsley and cook over a low flame, then add a ladleful of water and cook until the water evaporates. Turn off the heat and set the pan aside.
- Pulse the crostini and herbs in a food processor. Heat a teaspoon/5g of olive oil, add the breadcrumb mixture, and cook over a high heat, stirring constantly until golden brown. 5 Cook the spaghetti according to the package instructions and drain, reserving a ladleful of cooking water. Add the spaghetti to the pan with the garlic, oil and chili sauce, and stir to combine over a medium heat. Add the cooking water a little at a time until the sauce is creamy.
- Top with the herbed breadcrumbs and serve hot.
Cook's tip
The rosemary and sage can be substituted with fresh thyme or oregano. The sauce should be well-cooked. The longer the garlic cooks - without letting it burn - the more digestible it becomes.
Nutritional values
1 portion | |
CALORIES | 407 kcal |
FAT | 12.0 g |
CARBOTYDRATES | 70.7 g |
FIBER | 6.5 g |
PROTEIN | 0.6 g |
Phenylalanine |
17 mg |
Tyrosine |
13 mg |
Leucine |
28 mg |
SODIUM | 37 mg |
POTASSIUM | 35 mg |
PHOSPHORUS | 23 mg |