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    Garlicky crumbed spaghetti

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    Garlicky crumbed spaghetti

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    150g spaghetti
    1 tbsp olive oil
    50g chunky breadcrumbs, made from a day old ciabatta or white loaf
    2 cloves garlic, finely chopped
    50g blanched hazelnuts, roughly chopped
    Grated zest 1 lemon
    100g bag baby spinach
    25g sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
    Handful fresh basil leaves


    1. Cook the spaghetti in boiling water for 10–12 minutes, until tender. Meanwhile, heat the olive oil in a frying pan, add the breadcrumbs, garlic and hazelnuts and fry for 5–6 minutes, stirring occasionally, until golden and crisp. Stir in the lemon zest and take off the heat.

    2. Drain the spaghetti, reserving 1 tbsp of the cooking water. Return to the pan and fold in the spinach, tomatoes and reserved oil from the tomatoes. Warm through over a gentle heat until the spinach has just wilted.

    3. Stir in the basil and divide between 2 serving plates. Scatter over the garlicky crumb mixture to serve.

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    Cook’s tip

    Give the dish some heat by adding a sprinkle of crushed chilli flakes when you fold in the spinach.


    Average user rating

    4 stars