Jamie Magazine
By Peppino & Mariana
Ingredients
6 tablespoons extra virgin olive oil
3 anchovy fillets, from sustainable sources
1 clove of garlic
1 fresh red chilli
2 medium ripe tomatoes
320g dried spaghetti
Parmesan cheese, to serve
TOPPING
4 tablespoons fine breadcrumbs
6 sprigs of fresh parsley
50g walnut halves
2 tablespoons pine nuts
Method
- To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.
- Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.
- Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.
- To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.
- Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very finely with a knife. Set aside.
- Cook the pasta until it’s just al dente.
- Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.
- Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.
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