Spaghetti with herbs and breadcrumbs
So simple to prepare, a dish that for us means comfort and ease. Good, fresh ingredients make all the difference, there’s no fancy technique and the portions can be as big as you like. We make this as a lazy weekend dish, a quick alternative to the Sunday roast that delivers a lot of familiar flavours.
1 clove of garlic, crushed
2 handfuls of breadcrumbs
A handful each of fresh chopped basil, parsley and rocket
A finely sliced shallot
½ fresh red chilli, finely chopped
A small knob of butter
Juice of a lemon and a little zest
Salt & freshly ground black pepper
Bring a large pan of salted water to a boil and cook the pasta until al dente.
While the pasta is cooking, heat a tablespoon of oil in a frying pan and add the garlic and breadcrumbs.
Reduce the heat to low and let everything gently sizzle, being careful not to let the garlic brown.
Keep cooking, stirring often, until the breadcrumbs are crispy and golden. Once ready remove from the heat and set aside.
Add the chopped herbs and rocket to a bowl with a splash of olive oil. Add the shallot, chilli, butter and lemon to taste, along with a good pinch of salt and pepper.
When the pasta is ready, drain it and reserve a tablespoon or two of the cooking water. Add the pasta to the herb and oil mixture, along with the a little of the reserved water, then toss well so that the spaghetti is evenly coated with the herbs, oil and lemon.
Scatter over the breadcrumbs and garlic, grate over some fresh parmesan and eat right away.