RECIPE BY:
Michael weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 packet Coles Spaghetti
- Pinch of Chili flakes
- 1 tbsp Capers
- 2 garlic cloves, chopped
- 3 Anchovy fillets
- ¼ cup Cobram Estate Classic EVOO
- 1 bunch parsley, chopped
- Parmesan cheese, grated
- Breadcrumbs to serve.
METHOD:
- Add pasta to a pot filled with salted boiling water for 10 – 15 minutes or until al dente.
- In a fry pan on a low-medium heat, add enough EVOO to coat the base of your pan. Add garlic into the EVOO. Add anchovies and chilli flakes. Cook for a few minutes. Add in the capers and stir through for a minute. Take off the heat.
- Once the pasta is cooked, return the oiled frypan to a high heat, and add the pasta to the pan. Stir through the parsley and grated parmesan.
- To serve, plate up the pasta and sprinkle with breadcrumbs. Add more grated parmesan and a drizzle of fresh EVOO.
Our friends at Wine Selectors recommend pairing this dish with a Gewürztraminer or Viognier.
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