Store-cupboard spaghetti Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

10 min
-15

Nutrition per portion

RDA
Calories 740 kCal 37%
Fat 26g 37%

Use up those cupboard leftovers with this deliciously easy spaghetti dish – ready in less than half an hour!

Ingredients

  • 8 tinned anchovy fillets in olive oil
  • 6tbsp olive oil
  • 2tbsp small capers
  • 180g (6½ oz) small pitted black olives
  • 3 garlic cloves, crushed
  • 100g (4oz) coarse fresh breadcrumbs from a baguette or ciabatta
  • 500g (1lb 2oz) dried spaghetti
  • Zest of a lemon
  • 4tbsp chopped fresh flat-leaf parsley

Method

  • Put a large pan of salted water on to boil. Pound the anchovies with half the olive oil to make a paste. Mix together the anchovies, capers and olives.

  • Heat the remaining oil in a frying pan, fry the garlic quickly, then add the breadcrumbs and fry until browned.

  • Cook the pasta for around 10 mins until firm. Drain, return to pan and add anchovy mix and lemon zest plus a little extra oil if it’s a bit dry. Stir in the parsley and freshly ground pepper. Scatter over garlic crumbs and serve.

More Recipe Ideas

Top Tip

You can always add other store-cupboard leftovers to this recipe: try tinned tuna or sun-dried tomatoes.