Olive, Chilli and Broccolini Spaghetti
with Lemon Parsley Pangrattato
Cooking Steps
Bring a medium saucepan of salted water to the boil. Trim the ends of the broccolini and slice in half lengthways.
Add the spaghetti (use the suggested amount) to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. Reserve 1/2 cup (for 2 people)/ 1 cup (for 4 people) of the pasta water. Drain the pasta and return to the saucepan with a drizzle of olive oil to prevent sticking. Stir through the Kalamata olives and cover with a lid to keep warm.
While the spaghetti is cooking, peel and crush the garlic. Finely chop the parsley. Finely slice the long red chilli (if using). Zest the lemon and then juice to get 1 tbs (for 2 people)/ 2 tbs (for 4 people). Finely grate the Parmesan cheese.
Heat a drizzle of olive oil over a medium-high heat. Add the butter and cook for 1 minute, or until melted. Add ½ the pasta water and the lemon juice. TIP: Add as much or as little lemon juice as you like depending on your taste preference. Mix together and simmer, stirring, for 2 minutes or until slightly thickened. Set aside in a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs and chilli flakes (if using) to the pan and season with salt and pepper. Cook, stirring regularly, for 3-4 minutes or until golden brown. Add the garlic, ¼ tsp of lemon zest (for 2 people)/ ½ tsp (for 4 people) and the parsley and cook for a further minute or until fragrant. TIP: use as much or as little lemon zest as you like!
Stir the lemon butter sauce through the pasta in the saucepan TIP: add a splash of the reserved pasta water to loosen if needed. Divide the pasta between bowls and sprinkle over the parsley and chilli pangrattato and Parmesan cheese. Finish with the long red chilli (if using). Enjoy!
