Spaghettini with egg and toasted parsley bread crumbs

It's a meatless day because we were so busy with zoo volunteer trainings and stuffs that we didn't have time to go grocery shopping. It was a Sunday, 4 pm and all major supermarkets were already closed. Welcome to Adelaide!

Great! Couldn't be anymore impressed with Tess's pasta dish that doesn't require meat. With Apples for Jam, I really could still cook something if I have a can of tomato and pasta. Everyone's a chef with Tessa's cookbooks!

I've made a spaghettini with egg and toasted parsley bread crumbs . You could see the recipe here but I've attached it below too. Have fun and remember, you don't need meat to cook all the time. This is simple and delicious. I did add in quite a fair bit of EVOO for the slurpy effect. And it did keep us full for quite some time. A couple of hours....

Spaghettini With Egg & Toasted Parsley Breadcrumbs
(adapted from Apples For Jam by Tessa Kiros)

4 eggs, at room temperature
4 tbsp EVOO
300 g (10 1/2 oz) spaghettini
60 g (2 1/4 oz) Soft White Bread, broken up into coarse crumbs
2 anchovy fillets, finely chopped
1 garlic clove, finely chopped
1 heaped tbsp chopped parsley
Finely grated zest of 1/2 lemon
Olive Oil, to serve
Grated Parmesan Cheese, to serve


Bring a large pot of salted water to a boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of olive oil and a little salt.

Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 tablespoons of oil in a non-stick frying pan, add the breadcrumbs, anchovies and garlic and saute over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top. Pass around the parmesan, and some black pepper for those who like it.

serves 4

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Kitchen Corner said...

I just realize you've got such a wonderful blog. First, I like the background of this blog, very cute and lovely pictures and the layout is really nice. Not only that, I noticed there are plenty of good foods, you are really a cook! Save you into my blog links..... :)

Quinn said...

Thanks Grace. I've been following your blog for some time too! I'm not much of a cook but you are!

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