Whole Wheat Spaghetti with Parsley, Anchovies, Olive Oil, Parmesan and Breadcrumbs Recipe

So it was one of those nights where I got in late and the boys were out playing Petanque. I was going to order a takeaway and as it was mid-week and I’m trying to watch my weight I decided to have a rummage to see what I could knock myself up in 10 minutes. I saw the parmesan and parsley in the fridge, went to the cupboard and saw the pasta. I know Italians like to keep it simple but flavoursome so I put this delicious supper together. It worked so well and really packed a punch of flavour. I had it on my lap in about 10 minutes. I had loads of sauce left over which I used as a dressing over our salads. Result.

Ingredients (serves 2)

  • 100g whole wheat spaghetti
  • 1 slice whole wheat bread, torn into small pieces or lightly blitz in processor
  • 50g fresh parsley, roughly torn
  • 3 spring onions, roughly sliced
  • 6 anchovies, roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • 50g parmesan, grated (extra to serve)
  • 4 tbsp olive oil
  • fresh black pepper

Directions

  1. Heat a pan of water until boiling. Add the spaghetti and simmer for 8 minutes.
  2. While the spaghetti is cooking, heat 1 tbsp of olive oil in a small frying pan. Add the breadcrumbs and fry for a couple of minutes until golden. Drain on kitchen paper and set aside.
  3. To make the sauce, add the parsley, spring onions, anchovies, garlic and parmesan to a food processor, while running slowly add 2-3 tbsp of olive oil until your preferred consistency. Season to taste.
  4. To serve – drain and rinse the spaghetti under cold water. Add spaghetti to a bowl and add in 3-4 tbsp of the sauce, toss to coat. Add the spaghetti to a serving dish, grate over some extra parmesan, add a crack of black pepper and finish with a sprinkling of the golden breadcrumbs.

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