Aglio e Olio with Sundried Tomato Breadcrumbs
Enjoy this speedy classic spaghetti dish with a crispy pangrattato-style topping. It takes just 20 minutes to make and is a really good addition to everyone's week night repertoire.
Method
Based on 2 servings, adjust as needed.
Step 1
Blitz the sourdough into breadcrumbs. Heat 2 tbsp of the sundried tomato oil (if cooking for 2) in a medium frying pan over a medium heat and, once shimmering, fry the sundried tomatoes for 1-2 mins until sizzling and fragrant. Add the breadcrumbs and toast for 4-5 mins, stirring continuously until golden and crisp. Season lightly and transfer to a heatproof bowl.
Step 2
Cook the spaghetti in a pan of lightly salted boiling water following pack instructions, then drain, reserving a mugful of the water.
Step 3
Meanwhile, heat another 3 tbsp sundried tomato oil over a low heat in the same pan you toasted the breadcrumbs in. Fry the garlic and chilli for 4-6 mins until lightly golden. Tip the cooked spaghetti into the pan, along with a splash of the reserved pasta water and the spinach. Mix well to coat the spaghetti and wilt the spinach, then season to taste.
Step 4
Sprinkle in most of the parsley, then divide the pasta between two bowls. Sprinkle over most of the breadcrumbs and the remaining parsley, then serve. Any leftover breadcrumbs will keep frozen in an airtight container for three months.
- Ingredients
- Based on 2 servings
-
6 Sundried Tomatoes, finely chopped, plus the oil 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
1 Red Chilli, deseded and finely sliced 1x Sainsbury's Red Chillies 65g -
150g Baby Spinach, washed 1x Sainsbury's Baby Leaf Spinach 200g -
3 Garlic Cloves, thinly sliced 1x Sainsbury's Garlic -
1 Slice of Sourdough, blitzed to breadcrumbs in a food processor 1x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g -
200g Spaghetti 1x Sainsbury's Spaghetti Pasta 500g -
15g Flat Leaf Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g