Skint Spaghetti

Feeling the pinch?  As the cost of living continues to sky-rocket, it’s handy to have a recipe up your sleeve that helps to keep the weekly shop cost down, and this one is cheap and uses store cupboard ingredients.  It’s super quick to make, but importantly, the combination of breadcrumbs, garlic and lots of chilli gives it punch and crunch, so you don’t have to scrimp on flavour.   

Serves 2

  • 150g dried spaghetti
  • 1 small slice of bread
  • 2 large garlic cloves (or 3 small ones), grated or crushed
  • 1 tablespoon dried chilli flakes
  • 3 tablespoons olive oil
  • A sprinkling of dried parsley
  • Salt and black pepper

Fill a pan with water, and bring to a boil.  Add in the spaghetti and set a timer for 9 minutes.

Whizz the bread into crumbs using a mini processor – or just cut or tear it into teeny tiny pieces for the breadcrumbs. 

Heat one tablespoon of olive oil in a small pan over a high heat, then tip in the breadcrumbs and stir quickly so they absorb the oil. 

Cook for a few minutes, then add in the garlic and stir well. 

Once the breadcrumbs are nicely brown and crunchy, stir in the chilli flakes and season well with salt and black pepper.  Tip the crumbs out onto a piece of kitchen paper to crisp up a bit more.

After 9 minutes, drain the pasta, saving about a tablespoon of the cooking water, then tip back into the pan and stir in the remaining two tablespoons of olive oil.  Mix together, then add about half of the breadcrumbs and combine. 

Divide the spaghetti onto two serving plates, then top with the rest of the breadcrumbs and a light sprinkle of dried parsley. 

This may make more breadcrumbs than you need, but any leftovers will be lovely sprinkled over a salad or as a topper for soup.

Leave a Reply

Your email address will not be published.

This website uses cookies. By continuing to use this site, you accept our use of cookies.