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Spaghetti with roasted capsicum, tomatoes, capers & crisp sourdough crumbs

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Briefly process the bread, spread it out on a baking tray and toast in the oven until golden brown. Then process again to form fine crumbs. Set aside.
  • Heat 2 heaped tbsp oil in a heavy-bottomed pan and briefly sauté the garlic, anchovies and chillies. Don’t colour much.
  • Add the tomatoes with a little salt and some ground pepper. Toss well and cook until the tomatoes have collapsed a bit.
  • Then add the fire-roasted capsicums, capers and vinegar. Mix well, taste for seasoning and remove from the heat.
  • At the same time, cook the spaghetti in plenty of salted boiling water until al dente. Drain well.
  • Heat a little fresh oil in another pan and fry the crumbs with the parsley until golden, continually stirring.
  • Add the pasta to the sauce and toss until well combined.
  • Serve the spaghetti in individual flat soup bowls with the toasted crumbs scattered on top.

Ingredients

  • 4 slices stale sourdough bread, crusts removed & chopped
  • olive oil
  • 4 large garlic cloves, finely sliced
  • 6 anchovies
  • 2 small red chillies, seeds removed & sliced
  • 500 gm cherry tomatoes, diced
  • sea salt & freshly ground pepper
  • 2 whole fire-roasted capsicums, chopped
  • 50 gm capers, rinsed
  • 2 tspn red wine vinegar
  • 1 packet spaghetti
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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