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Tue Dec 01 14:52:41 SAST 2015

Spaghetti with breadcrumbs

Hilary Biller | 25 March, 2012 20:56

Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller


  • 80ml ( cup) olive oil
  • 4 anchovy fillets
  • 15ml (1 tbsp) capers, rinsed
  • 8 black olives, stoned and halved
  • 30g ( cup) fresh white breadcrumbs
  • 1 clove garlic, finely chopped
  • Salt, to taste
  • 400g spaghetti


Heat 30ml (2 tbsp) oil in a pan and fry the anchovies, mashing with a wooden spoon until they have almost disintegrated. Add capers and olives. Remove from heat and set aside.

Mix the breadcrumbs, garlic and salt. Heat the remaining oil in a pan and stir-fry the breadcrumb mixture until golden. Cook spaghetti in salted boiling water, drain and return to pan with the sauce. Sprinkle with fried breadcrumbs and serve.

Serves 4


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Tue Dec 01 14:52:41 SAST 2015 ::