Serves 6
Total time: 20 minutes
Ingredients:
450g dried spaghetti
2 cloves of garlic
16 anchovy fillets in oil, from sustainable sources
500g ripe cherry tomatoes
2 small dried red chillies
2 lemons
optional: extra virgin olive oil
PANGRATTATO
olive oil
1 clove of garlic
½ a bunch of fresh thyme (15g)
200g fresh breadcrumbs
1. For the pangrattato, put 6 tablespoons of oil into a thick-bottomed pan on
a medium-high heat.
2. Peel, slice and add the garlic, strip in most of the thyme leaves and add
the breadcrumbs; they will fry and begin to toast. Stir for 2 minutes, or until
the breadcrumbs are golden and crisp, stirring occasionally. Season with a
little sea salt and black pepper, then transfer to one of Jamie’s Pinch-me
Pots.
3. Cook the spaghetti in boiling salted water until al dente.
4. Meanwhile, peel and finely chop the garlic, then place in a large non-stick
frying pan on a medium heat with 4 tablespoons of oil. As the garlic begins
to soften, lay the anchovy fillets over the top. After a minute you will see
them begin to melt.
5. Halve and add the tomatoes, crumble in the dried chillies, toss together
and cook for a couple of minutes until starting to soften, then squeeze in
the lemon juice.
6. Once the time’s up on the spaghetti, drain it and toss into the sauce. Taste,
then season to perfection with salt, pepper and a little more lemon juice, if
needed.
7. Serve straight away in the middle of the table on a Super Server or divide
between Dishy Bowls, sprinkled generously with the pangrattato. Finish
with a few thyme leaves and a drizzle of extra virgin olive oil, if you like.
NUTRITION:
569kcals, 24.9g fat (3.7g saturates), 14.7g protein, 74.6g carbs, 6.1g
sugar, 3.9g fibre, 1.3g salt
Weight of portion: 330.8g
Special diet tags: dairy-free
Everyday: Y
Recipe adapted from Penguin Modern Cookery Classic: The Return of the Naked
Chef by Jamie Oliver, published by Penguin Random House © Jamie Oliver
Enterprises Limited (2019). Photography: Richard Clatworthy.