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Simple Spagetthi

My little one is going through a phase where it’s all about the spaghetti with little to no sauce. Here is a simple spaghetti recipe that appears plain but, is big on flavour.


1 tsp Fehmalee’s Kitchen Base Seasoning, 500g spaghetti, 1/4 cup extra virgin olive oil, 2-3 fillets of tinned anchovies, 4 large cloves garlic grated, 1/4 cup finely chopped flat leaf parsley, zest and juice of 1/2 lemon, 5 tbsp grated fresh parmesan cheese (optional) 1 bay leaf, pinch of salt.


Place a large pot of water over high heat and bring to the boil. Once boiling, add the base seasoning, bay leaf and then the pasta. Cook to al dente according to package directions. Right before draining, remove the bay leaf and reserve one cup of the pasta cooking water. In a large frying pan over medium-high heat and add the olive oil, anchovies and garlic. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture. Add reserved pasta water, lemon zest and juice to the pan, and then add the spaghetti, parsley, parmesan cheese. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Then serve.


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