Spaghetti alla Puveriello

Serves 4

Time 30 minutes

Ingredients

For the Pangrattato

4 slices of leftover sourdough

1 tbsp olive oil

50g butter

2 cloves garlic, finely chopped

1 tsp dried oregano

¼ cup parsley, chopped

Zest of one lemon

Pinch of salt and pepper

For the Pasta

¼ cup olive oil

10 anchovy fillets, canned or jarred

2 large shallots, finely diced

4 cloves garlic, finely sliced

1 tbsp red chilli flakes, plus extra for garnish

Juice of one lemon

Salt and pepper to taste

400g spaghetti

Olive oil, for frying

4 eggs

Method

For the pangrattato, blitz the sourdough in a food processor to make breadcrumbs.

Heat a large pan over medium heat and add the olive oil and butter. When melted, add the breadcrumbs, garlic, oregano, parsley, lemon zest, and salt and pepper. Cook, stirring for a few minutes until golden and crispy. Transfer to a bowl and set aside.

Cook the spaghetti in salted boiling water until al dente. Drain the pasta, reserving 1 cup of pasta water.

While the pasta cooks, start the sauce. Heat a large pan over medium heat. Add the olive oil and when hot, add the anchovy fillets, shallots, garlic and chilli flakes. Cook, stirring for 2-3 minutes, mashing the anchovies fillets. They will almost dissolve. Add the lemon juice and reserved pasta water and simmer for a couple of minutes. Toss the pasta through the sauce and season.

In a separate pan, fry the eggs in olive oil to your liking. I like the runny side up.

Serve the pasta in bowls, topped with pangrattato and a fried egg. Finish with a pinch of salt, pepper and extra chilli flakes on top of each egg. Enjoy!