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| Spaghetti arrabiata with lemon and thyme pangrattato recipe |
Serve 4
Spaghetti arrabiata ingredients: 1/2 cup (125ml) extra virgin olive oil. 1/3 cup (50g) pine nuts. 2 tbs thyme leaves. 1 cup (70g) fresh breadcrumbs. Finely grated zest of 1 lemon. 400g spaghetti. 4 garlic cloves, finely chopped. 1 long red chilli, seeds removed, finely chopped. 6 anchovies in oil, drained, finely chopped. 350g heirloom or cherry tomatoes, halved if large. 2 tbs flat-leaf parsley, roughly chopped. Grated parmesan, to serve
Spaghetti arrabiata recipe: To make the pangrattato, heat 1 tbs oil in a frypan over low heat, Add the pine nuts and thyme, then cook gently for 1-2 minutes until the nuts are pale golden. Remove from pan using a slotted spoon and set aside. Add 1/4 cup (60ml) oil to the pan, increase heat to medium and cook breadcrumbs, stirring, for 2-3 minutes until crisp and golden. Remove from pan and stir through lemon zest. Season, add to pine nuts and set a side. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Meanwhile, return frypan to low heat. Add remaining 2 tbs oil, garlic and chilli, then cook gently for 5 minutes or until softened. Add the anchovy and cook for 1 minutes, then stir in the tomatoes and a splash of water. Cook for 5 minutes or until the tomatoes are softened. Drain the pasta, reserving a little of the water, and return the pasta to the pan. Add the tomato mixture, parsley and enough reserved water to loosen, then toss to combine. Divide pasta among bowls, top with pangrattato and serve with grated parmesan. By then, the spaghetti arrabiata is ready
