Advertisement

Ingredients

Method

  • STEP 1

    Heat 1 tbsp of the sundried tomato oil 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 the remaining 2½ 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement