Spaghetti with Garlic, Anchovies and Toasted Breadcrumbs
Inspired by techniques from NYT Cooking and Serious Eats.
This follows the classic spaghetti aglio e olio method, but melts anchovies into the garlic oil and finishes with toasted breadcrumbs, lemon zest and parsley, using chilli flakes in place of fresh chilli and a lighter-salted pasta water.
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Method
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EU nutrition claims
- Low sugars: 3.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 125 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large deep frying pan (30 cm)
- small frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 659 kcal |
| Protein | 18.7 g |
| Carbohydrate | 89.2 g |
| of which sugars | 3.9 g |
| of which free sugars | 1.1 g |
| Fat | 24.9 g |
| of which saturates | 3.7 g |
| Fibre | 4.4 g |
| Salt | 1.99 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
