20-Minute Garlic Bread Spaghetti
Simple spaghetti tossed together with golden fried garlic-bread-crumbs, plus a hint of chilli and lemon. A revelation of a dinner!
Equipment
- 1 Mixing bowl To toss pasta and ingredients
Ingredients
Main Ingredients
- 300 g Dried spaghetti good quality
- 1 part Baked garlic baguette crumbled into breadcrumbs, chilled
- 2 tablespoon Olive oil
- 1 Red chilli finely chopped
- Lemon zest and juice from half a lemon
- 50 g Parmesan or Italian style hard cheese grated
- 2 tablespoon Fresh parsley chopped
- 1 pinch Salt and pepper plus extra for serving
- Extra grated parmesan for garnish
- Lemon zest for garnish
- Freshly ground black pepper for garnish
Instructions
Instructions
- Bring a large pan of salted water to boil. Add spaghetti and cook until al dente according to package instructions (around 12 minutes). Drain and reserve a cup of pasta water.
- Crumble baked garlic baguette into rough breadcrumbs using hands or food processor.
- Heat 1 tablespoon olive oil in a large frying pan. Add breadcrumbs and toast, stirring for 4-5 minutes until golden and crisp. Set aside.
- Add remaining 1 tablespoon olive oil to frying pan. Add chopped chilli, cook for 1 minute until fragrant.
- Return drained spaghetti to pan. Add lemon zest, lemon juice, grated parmesan, salt, pepper, and some reserved pasta water. Toss gently to coat.
- Stir in chopped parsley and half the toasted garlic breadcrumbs. Mix well.
- Serve topped with remaining garlic breadcrumbs, extra parmesan, lemon zest, and cracked black pepper.
Notes
Refrigerate in airtight container up to 3 days. Breadcrumbs may soften; add fresh crumbs if reheated. Use frozen parsley if fresh unavailable. Pre-crumble garlic baguette while pasta cooks.