Wednesday, June 16, 2010
Midweek Pasta - Spaghetti With Anchovies And Breadcrumbs
Lets have a little break from Chinese food for a little while with this delicious pasta dish - a joint effort with one of the tummies. We both did our research and this is the result after comparing notes. It is absolutely worth the effort of making your own breadcrumbs for this dish as it is after all the main ingredient here. It might sound like a very strange dish by just looking at the ingredients if you have never tasted this dish before but you will soon realise everything is there for a reason.
serves 4 as a one dish meal with a salad
500 g of spaghetti
70 g of sultanas
3 garlic cloves, chopped
1 cup of homemade breadcrumbs*
8 anchovies, minced
4 tbs of pine nuts, toasted
1/3 cup of chopped parsley
1 tbs of dried oregano** (optional)
salt and pepper to taste
2 bird chilies or pinch of chili flakes
parmesan cheese, grated (optional)
* to make your own breadcrumbs - place bread slices of your choice (mustn't be stale) on a wire rack then dry in a very low oven for 15 minutes. Turn the bread slices half way through. Blend in in a food processor when cool.
** I dried my fresh oregano in the microwave - just place some oregano on a piece of kitchen towel and nuke it on high for a minute.
Place breadcrumbs in a hot pan and dry roast til golden. Add in enough olive oil to coat the crumbs and set aside.
Prepare the rest of the ingredients. Cook spaghetti together with the sultanas in plenty of salted water.
Heat up some olive oil and cook the anchovies til dissolved. Add garlic, chili, herbs and pine nuts and mix well.
Mix drained spaghetti and sultanas with half of breadcrumbs mixture. Always add a little of the pasta cooking water at this stage. Season with black pepper.
Plate the spaghetti, top with extra breadcrumbs mixture and drizzle with some extra virgin olive oil. Serve immediately with a simple side salad.