400 g dried spaghettini
6 slices two-day-old sourdough bread, crusts removed
½ cup extra virgin olive oil
½ red onion, finely diced
8 cloves garlic, crushed
2 long red chillies, deseeded, finely diced
Finely grated zest of 1 lemon
Sea-salt flakes and freshly ground black pepper,to season
2 Tbsp lightly dried or finely chopped basil leaves
½ cup finely grated pecorino, plus extra to serve
1 lemon cut into wedges
1 bunch flat-leaf parsley, to serve
- Cook spaghettini in boiling salted water following pack instructions. Drain well, then return to pan.
- Meanwhile, roughly tear bread slices and put in the bowl of a food processor. Pulse until coarse crumbs form. Heat ½ of the olive oil in a large frying pan over a medium heat and add breadcrumbs. Cook, stirring, for 5 minutes or until toasted. Transfer to a plate and set aside.
- Add remaining oil, onion, garlic, chilli and zest to the same pan. Cook for 2 minutes, then mix in breadcrumbs and remove from heat. Season, then stir in basil.
- Toss pasta with pecorino, then mix into breadcrumb mixture. Serve with extra pecorino, lemon wedges and parsley leaves.