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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