Spaghetti With Chilli Zucchini Crumbs
- 400 g dried spaghetti or similar pasta
- 90 ml olive oil
- 100 g fresh breadcrumbs
- 8 small or baby zucchinis, cut into julienne strips
- 2 garlic cloves, grated
- 2 small red chillies, deseeded and chopped
- Finely grated Parmesan cheese, to serve
- #This is one those pasta combinations that works with just about any of your favorites seasonings. You can easily use chilli flakes instead of fresh chillies or throw in a few chopped anchovies. When it comes to the flavor of zucchinis, size does matter. Like most green vegetables, the younger, the tastier, so use small ones here, no longer than 15 cm, for a really simple yet delicious pasta sauce. And do use good bread, even if it is stale. The flavor of a loaf intensifies as it becomes stale and a cheap white loaf will always make really nasty, cheap, white crumbs.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions. Drain well and return to the pan to keep warm.
- Meanwhile, heat a large frying pan over medium heat. When it is hot, add half the oil, swirling around to coat the pan, then add the breadcrumbs. Cook the crumbs for 3-4 minutes, stirring constantly until evenly browned with a nutty aroma. Remove from the pan and wipe the pan clean.
- Add the remaining oil to the pan and cook the zucchinis for 5 minutes over high heat, turning often, until golden and starting to crisp up. Add the garlic and chillies and cook for 4-5 minutes, stirring often.
- Add the cooked pasta and breadcrumbs to the pan, tossing around to combine. Serve immediately with grated Parmesan sprinkled over the top.