Meals and Courses

Chilli and Caper Tagliatelle with Ciabatta Crumbs

cook 20 mins
Tags: Quick eats
  • 3 slices of ciabatta bread
  • 75 ml (3 fl oz) olive oil
  • 4 garlic cloves
  • 1 red chilli, deseeded if liked, and finely sliced
  • 2 tablespoons capers, rinsed and drained
  • 400 g (13 oz) tagliatelle
  • juice and grated rind of 1 lemon
  • salt and pepper
  • Place the ciabatta in a small food processor or blender and whizz to form coarse breadcrumbs. Pour the oil into a small frying pan and add the garlic. Cook over a low heat for about 10 minutes until a deep golden colour, then remove the cloves with a slotted spoon and discard. Add the breadcrumbs to the pan and cook for a further couple of minutes until beginning to colour. Remove the breadcrumbs with a slotted spoon and set aside. Add the chilli and capers and cook for 2 minutes until lightly browned.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir in the flavoured oil, lemon rind and juice and a little cooking water if needed. Season well.
  • Spoon into serving bowls and serve scattered with the breadcrumbs.
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