Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 360g |
| Oranges | 600g |
| Anchovy Fillets in Olive Oil | 40g |
| Breadcrumbs | 30g |
| Fresh Mint | 5 leaves |
| Extra Virgin Olive Oil | 40g |
| Cointreau (Orange Liqueur) | 40g |
| Garlic Clove | 1 |
Instructions
- Start by preparing your ingredients and bringing a large pot of salted water to a boil for the spaghetti.
- While the water heats up, begin by cutting off the ends of the oranges. Peel them, then chop into small segments. Set the orange pieces aside.
- Next, finely chop the anchovy fillets and set them aside as well.
- In a medium-sized pan, heat the olive oil over medium heat, adding the garlic clove to infuse the oil. Once the garlic becomes fragrant, remove it from the pan to avoid burning it.
- Add the chopped orange segments to the pan, letting them cook briefly to soften. Then, pour in the Cointreau and allow it to cook off, infusing the orange flavor further.
- Meanwhile, toast the breadcrumbs in a separate dry non-stick pan, stirring occasionally to ensure they turn a golden brown.
- By now, your water should be boiling. Add the spaghetti and cook until al dente, following the package instructions.
- Once the spaghetti is cooked, drain it, reserving a small cup of pasta water.
- Transfer the spaghetti to the pan with the orange and anchovy mixture. Toss everything together, adding a little pasta water if necessary to create a silky sauce that coats the noodles.
- Add the toasted breadcrumbs to the pan and give everything a final toss to combine the textures.
- Garnish with fresh mint leaves for a burst of color and freshness. Serve immediately, enjoying this unique and vibrant take on classic spaghetti!
Tip: The orange sweetness and anchovy saltiness in this dish create a delightful balance. For an extra touch, try adding a few extra mint leaves to bring a refreshing finish to each bite.
This dish is perfect for a light yet flavorful main course, offering a refreshing twist with every forkful!
