20 Minute Garlic Bread Spaghetti
Simple spaghetti tossed together with golden fried garlic-bread-crumbs, plus a hint of chilli and lemon. A revelation of a dinner!
Servings 4 people
Ingredients
- 300 g (10.5oz) dried spaghetti
- 1 part baked garlic baguette chilled, not frozen (about 200g/7oz)
- 2 tbsp olive oil
- 1 red chilli chopped finely
- Zest and juice of half a lemon
- 50 g (½ cup) parmesan, grated - or Italian style hard cheese for vegetarian
- 2 tbsp chopped fresh parsley
- A pinch of salt and pepper
To Serve:
- Grated parmesan - or Italian style hard cheese for vegetarian
- Lemon zest
- Freshly ground black pepper
Instructions
- Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
- Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
- Heat 1 ½ tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
- Just before the spaghetti is ready, heat the remaining ½ tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
- Drain the spaghetti, reserving a cupful of the cooking water.
- Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
- Add the zest and juice of the lemon, the 50g (½ cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
- Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
- Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.
Notes
Can it be made ahead and/or frozen?
I don't recommend making this recipe ahead or freezing it. It tastes best when cooked and eaten right away.
However, you can make the garlic breadcrumbs up to a day ahead. Simply fry them up, and place in an air-tight container. They can be kept at room temperature for up to a day. A note on seasoning Garlic bread can sometimes be salty, or not salty at all, depending on the brand you use.
This recipe assumes you're using seasoned/salty garlic bread. If you're not (or you're not sure) have a taste of the garlic breadcrumbs when you've fried them. Add a good pinch of salt if you think it needs it. Nutritional Information is per serving.
However, you can make the garlic breadcrumbs up to a day ahead. Simply fry them up, and place in an air-tight container. They can be kept at room temperature for up to a day. A note on seasoning Garlic bread can sometimes be salty, or not salty at all, depending on the brand you use.
This recipe assumes you're using seasoned/salty garlic bread. If you're not (or you're not sure) have a taste of the garlic breadcrumbs when you've fried them. Add a good pinch of salt if you think it needs it. Nutritional Information is per serving.
Nutritional Information
Calories: 583kcal | Carbohydrates: 82g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 401mg | Potassium: 262mg | Fiber: 4g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 34.9mg | Calcium: 187mg | Iron: 1.5mg
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