Spaghetti with breadcrumbs
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.