Garlicky Crumbed Spaghetti

We all love a good ol’ plate of Spaghetti, but how about a little change on the traditional plate of spaghetti for the Summer season?

garlickycrumbedspagehttiServes 2
Prepare 10 mins
Cook 15 mins

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

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

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.

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

Recipe and photo courtesy of Waitrose.