Pantry pick

For a quick meal when there is nothing in the pantry, it's hard to go past pasta. One of my favourites, if only because it is a great 'nothing in the pantry' recipe comes from Tessa Kiros' Apples for Jam. I must say, I have made it so often, I don't really follow the recipe, but rather nod my head toward the idea of it, and feel my way - it's that kind of a recipe. Better to start of with the recipe the way the author intended though, and then go your own way if you wish.

Spaghettini with Egg and Toasted Parsley Breadcrumbs

4 eggs at room temperature
4 tbsp olive oil
300g spaghettini or angel hair pasta
60g soft white bread, broken up into coarse crumbs
2 anchovy fillets, finely chopped
1 heaped tbsp chopped parsley
finely grated zest of 1/2 a lemon
olive oil to serve
grated Parmesan cheese to serve
(I always add a tbsp of capers to the above which is a suggestion of Ms Kiros)

I should point out that in the original recipe the suggestion is to boil the eggs in the salted water you will then cook the pasta in. My eggs are just never quite clean enough for me to feel comfortable doing this. I cook them in their own water because not only will the pasta be cooked in it, but some of the water is used to moisten it at the end.

Bring a large pot of water to the boil, along with a smaller pot of water to the boil, add the eggs to the smaller pot and cook them for four minutes. Drain them and add cold water to cool them down. Peel the eggs, and put them into a large serving bowl before grating over some cheese, sprinkling some salt and a little olive oil. Break them up with a fork or small masher.

Heat 2 tbsp of the oil in a non stick frying pan, add the anchovies, garlic* and the crumbs and saute over medium heat until the crumbs are golden and crisp, remove from the heat add the parsley, lemon zest and capers if using.

Add the spaghettini to the water and cook following packet instructions, when pasta is all but cooked, scoop a little of the cooking water, and drain the pasta. Put the spaghettini into the serving bowl and toss with the egg mixture and some of the pasta water.

Drizzle over some extra oil and sprinkle over the crumbs. Serve immediately.

Original amount serves 4 as a starter
*I tend to use garlic oil to prevent the risk of the garlic burning and to save a step.


The addition of anchovies is not something you should be bothered by, even if serving children, two small fillets adds a savoury flavour, but it's nothing that will put off those who think they dislike little fishes. This recipe is popular with the kidlets and adults in our family.