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Spaghetti with breadcrumbs and spring onions

Spaghetti with breadcrumbs and spring onions

With guest chef Rosa Mitchell

Spaghetti con mollica e cipolline

Serves 4

250ml olive oil
250g dry breadcrumbs
1 garlic clove, finely chopped
1 bunch spring onions, chopped
500g spaghetti
50g parmesan, grated
125ml extra virgin olive oil
Salt and pepper

Heat half the olive oil in a fry pan over medium heat. Add the breadcrumbs and fry gently. They should swell a little as they absorb the oil. Season with salt and pepper. Add the garlic and cook for a couple of minutes, then tip onto a plate and set aside.
Pour the rest of the olive oil into the cleaned pan over a medium heat. Add the spring onions and cook for about 5 minutes. Turn the heat down to low and cook for about 20 minutes.
Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain, return to the pot and add the onions, breadcrumbs and parmesan. Stir well and drizzle with the extra virgin olive oil.

For the full range of recipes from Rosa Mitchell's guest chef appearance with Italianicious, pick up the March/April 2016 issue.

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