Pangrattato

Have been thinking lately about pangrattato, the Italian way of frying breadcrumbs with garlic and olive oil to make a crispy light topping for pastas and bakes. The Silver Spoon has this recipe, which contains my favourite ingredients: pasta, anchovies, garlic and olives.

Spaghetti with breadcrumbs

• 2 salted anchovies


• 5 tbsps olive oil


• 1 tbsp rinsed capers


• 8 black olives, stoned and halved


• 80g breadcrumbs


• Half a garlic clove, chopped


• 350g spaghetti


• salt and pepper

Heat 2 tbsp of oil in a pan and add anchovies. Cook, mashing with wooden spoon, until they have almost disintegrated, then add capers and olives and season with pepper. In a bowl, mix breadcrumbs, garlic and a pinch of salt. In a separate small pan, heat the remaining oil and fry the breadcrumb mixture, stirring frequently, until golden. Cook the spaghetti in salted boiling water until al dente, then drain and return to the pan. Add anchovy sauce and stir. Transfer to a serving dish and sprinkle with the pangrattato.