Spaghetti atterrati

Name: Spaghetti atterrati
Total time: 30 min
Yield: 4
Cuisine: italian
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; 320 g dried spaghetti; Parmesan cheese to serve; 4 tablespoons fine breadcrumbs; 6 sprigs of fresh parsley; 50 g walnut havles; 2 tablespoons pine nuts

“This recipe uses the prized anchovies from Cetara, just along the coast from Minori. Good quality anchovies from a jar are a great alternative. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Italian Mains Quick fixes Pasta & risotto

Nutrition per serving

Calories 728 36%
Fat 44.8g 64%
Saturates 5.6g 28%
Sugars 5.5g 6%
Salt 0.5g 8%
Protein 16.1g 32%
Carbs 69.5g 27%
Fibre 4.4g -

Of an adult's reference intake

Jamie Magazine

By Peppino & Mariana

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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
320 g dried spaghetti
Parmesan cheese , to serve
TOPPING
4 tablespoons fine breadcrumbs
6 sprigs of fresh parsley
50 g walnut havles
2 tablespoons pine nuts

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Jamie Magazine

By Peppino & Mariana

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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.