This vibrant Sicilian-inspired spaghetti is packed with bold Mediterranean flavours, combining briny olives, capers and anchovies with the fresh brightness of lemon and parsley. Rich Glen Lemon Agrumato Olive Oil brings a beautiful citrus depth to the sauce, while a crunchy wild garlic panko topping adds the perfect finishing touch. Simple, satisfying and full of flavour, it's an easy weeknight pasta that feels a little bit special.
Recipe In Collaboration With Issy, Olive & Spice.
Ingredients
1/4 cup Rich Glen Lemon Agrumato olive oil
3 garlic cloves, chopped
3 anchovies
1–2 tbsp baby capers
1 jar (230g) Sicilian olives, chopped
1 packet spaghetti
1/2 bunch parsley, finely chopped
Zest and juice of 1 lemon
1 tbsp chilli flakes
1/2–3/4 cup pasta water
40g parmesan
30g butter
Salt to taste
Panko topping:
1/2 cup panko breadcrumbs
2–3 tbsp Rich Glen Wild Garlic olive oil
Directions
- Cook spaghetti in salted boiling water until al dente. Reserve pasta water.
- In a large pan, heat olive oil and cook garlic, anchovies and capers until fragrant and the anchovies dissolve.
- Add olives and cook for 1–2 minutes.
- Add pasta water, lemon juice, zest, parmesan, butter and chilli flakes and stir until emulsified.
- Toss through spaghetti and finish with parsley.
- In a small pan, toast panko in wild garlic olive oil until golden and crisp.
- Top pasta with panko and extra parmesan.
