St. Joseph's Spaghetti Breadcrumbs (Print Version)
# Ingredients:
→ Pasta and Sauce Components
01 -
450 grams spaghetti
02 -
240 millilitres extra virgin olive oil, divided
03 -
8 garlic cloves, minced
04 -
2 ounces anchovies, finely chopped
05 -
3 tablespoons pine nuts, roughly chopped
06 -
2 tablespoons fresh parsley, chopped
07 -
0.5 teaspoon crushed red pepper, or to taste
08 -
Kosher salt, to taste
09 -
Black pepper, to taste
→ Breadcrumb Topping
10 -
120 grams unseasoned breadcrumbs, fine or panko
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 240 millilitres of pasta water before draining.
02 -
In a skillet over medium heat, warm 30 millilitres of olive oil. Add the breadcrumbs and a pinch of salt, toasting until evenly golden brown. Transfer to a plate and set aside.
03 -
In the same skillet, pour in 120 millilitres of olive oil. Add minced garlic and cook gently until fragrant, then stir in the crushed red pepper.
04 -
Add chopped anchovies to the skillet and stir until fully dissolved into the oil.
05 -
Mix in the pine nuts and parsley, season with kosher salt and black pepper to taste.
06 -
Toss drained spaghetti in the skillet with the prepared sauce, adding some reserved pasta water to help coat the noodles evenly.
07 -
Plate the pasta and garnish with toasted breadcrumbs. Drizzle with the remaining olive oil before serving.
# Notes:
01 -
For optimal flavour, use high-quality olive oil and don’t skip toasting the breadcrumbs—they add essential texture. Adjust crushed red pepper to your preferred heat level.