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?
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 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.
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.