Preparation time10’
Cooking time15’
Level of difficultyEasy
For the spicy toast:
50 gr. butter cut into small pieces
150 gr. ground toast
zest of 1 lemon
¼ cup of parsley, finely chopped
salt and pepper
For the spaghetti:
200 gr. whole grain spaghetti
2 tablespoons olive oil
2 anchovy fillets
1 teaspoon red chili, finely chopped
1 teaspoon garlic, melted
70 gr. green and black olives, seedless
1 large tomato, without seeds, finely chopped
lemon juice
salt and pepper
1. Boil the spaghetti in a pasta pot with boiling salted water, according to the instructions on the package.
2. Meanwhile, to make the spicy toast, melt the butter in a pan over medium heat. Add the toast and bake for a few minutes until the toast is crispy and golden. Add the lemon zest, the parsley, salt, pepper and remove from the heat.
3. To make the pasta sauce, heat the oil in a wok pan. Add the anchovies, the chili, the garlic and cook for 1 minute. Add the olives, the tomato and the lemon juice.
4. Strain the spaghetti and mix them with the sauce in the wok. Spread some spicy toast on top and serve. Toast is more than we will need but we can keep it in the fridge for another time.
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