Recipe for pasta with romaine lettuce and crispy crunch - you've probably never tried pasta like this before!

    Pasta is a favorite in almost every kitchen - as long as it's prepared correctly! The pasta must be “al dente”, i.e. still slightly firm to the bite, but without a hard flour core inside. Once this perfect consistency is achievedincredibly versatile. They can be combined with almost all spices and ingredients and offerendless possibilities, from quick, easy dishes to sophisticated gourmet meals. Pasta never gets boring and you could cook something new every day for a whole year.

    They also feel like itnew pasta inspiration? How good that we have just found a pasta recipe that you definitely haven't eaten before!

    This is what you need for the delicious pasta with romaine lettuce

    Recipe for 2 people

    For the pasta

    • Salt

    • 200–250 g spaghettini (or pasta of your choice)

    • 4-5 cloves of garlic

    • 3 tbsp olive oil

    • 1 firm small head of romaine lettuce

    • 6–8 Sardellenfilets (Anchovis)

    • pepper, nutmeg

    • finely grated peel of

    • 1 lemon

    • 1 Chilipulver socket

    • 3 heaped tbsp freshly grated

    • Parmesan

    For the crunchy crunch

    • 2 tbsp panko (coarse Japanese breadcrumbs)

    • 2 tbsp pine nuts

    • 2 tbsp olive oil

    • 1 Chilipulver socket

    Preparation in 10 minutes

    1. For the pasta, put the pasta water on the boil, add salt and add the spaghettini. They are al dente in 5-6 minutes.

    2. In the meantime, crush the garlic with the blade of a knife; the peel will loosen and fall off; two to three cuts with the knife are enough to chop it up. Sauté in olive oil, wash the lettuce, shake dry, then cut crosswise into finger-width strips and add. Roughly chop the anchovies and add them to the pan. Fry gently for a minute while stirring, season with salt, pepper, nutmeg and plenty of grated lemon peel and chili powder.

    3. At the same time, for the crunchy crunch, fry the breadcrumbs with the pine nuts in the hot oil and season with chili powder.

    4. Remove the spaghettini from the cooking water with tongs and fold it into the salad mixture with the parmesan until dripping wet. Transfer to two plates and finally sprinkle the crunch over each portion of pasta.

    Extra tip:This goes well with a glass of light red wine, preferably from Tuscany or Lake Garda.

    By the way, the delicious recipe is from this pasta cookbook that we love