This pasta to me is the ultimate comfort food… rich and garlicy, but with a freshness thanks to the lemon and parsley and a crunch thanks to the toasted crumbs. Equally good enjoyed with a fork while relaxing on the couch, or served with a glass of delicious red when entertaining. Like all of my recipes, it really is very simple to do and the results so impressive! I’ve kept the ingredients list modest to make life easier… depending on how the garden’s growing I might not even need to pop to the shops! But for most of you it might just be a case of picking up a bunch of parsley or a lemon - very doable. The secret though when cooking delicious meals with only a very small list of ingredients is to always include a ‘flavour maker’ - a wholesome single ingredient that adds BIG flavour with next to no effort. My go-to flavour makers include harissa paste (recipe in this book), curry pastes (recipes in this book), balsamic reduction (recipe in this book) and of course my favourite - my flavour bomb salt! All of these you can make yourself, but of course the purchased option is always there when you need it. My Thermomix flavour bomb salt recipe can be found in this cookbook, but it’s also available to purchase from us! Using only organic ingredients, and absolutely no crap - just the same way I make it in my home kitchen.
Don’t have a Thermomix or thermo cooker? Click here for the conventional recipe!
Ingredients
1 bunch parsley
1 lemon, rind and juice*
4 garlic cloves, peeled
150g good-quality bread, fresh or frozen and roughly chopped (we love using our sourdough!)
80g extra-virgin olive oil
500g spaghetti
1 tbsp alyce’s flavour bomb salt (buy here or recipe in this cookbook)
Method
- Preheat oven to 180C.
- Place parsley in TC bowl, chop for 5 seconds, speed 8, assisting with spatula. Set aside.
- Without cleaning bowl, place lemon rind in TC bowl. Chop for 10 seconds, speed 8.
- Add garlic and bread, chop for 10 seconds, speed 8, or until chunky breadcrumbs are formed.
- Add 20g oil, mix for 5 seconds, speed 4. Transfer to a large casserole dish (this is the one we use!) and bake for 15 minutes, or until bread crumbs are golden. Stir once during cooking to ensure even browning.
- Meanwhile, get a large pot of boiling water on the stove, cook spaghetti according to packet instructions.
- Transfer pasta back to it’s pot, add in remaining 60g oil, lemon juice, flavour bomb salt and parsley. Toss to combine. Then add breadcrumbs - toss to combine. Serve immediately to make the most of the crispy breadcrumbs.
Delicious as is, or top with chilli flakes, chilli oil, fresh rocket or grated cheese.
*The easiest way to remove the lemon rind while leaving behind the bitter white pith is using our zest peeler! Click here to check it out.
