Jamie Oliver, Quick & easy spaghetti with anchovies, dried chilli & Pangrattato

SERVES 6 | 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
• 1⁄2 a bunch of fresh thyme
• (15g) 200g fresh breadcrumbs

Method

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.

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.