Cook Republic: Pasta With Garlic Crumbs

by

A crowd-pleasing recipe from food stylist & photographer, Sneh Roy

cook_republic_story1
Photo: Sneh Roy

Sneh Roy’s dream kitchen has been a long time coming. Like most renovations, it’s taken a lot of time (seven months to be exact), plenty of money (AU$30,000) and days of drama as she and her family lives in haphazard conditions out of the garage. But while most of us source loans and save pennies for our interior makeovers, Sneh’s was the direct result of her blogging prowress: her state-of-the-art, customised workspace was the prize she received for winning a blogging award.

It was not Sneh’s first accolade and it undoubtedly won’t be her last. She’s been the recipient of the Australian Writers’ Centre’s Best Australian Blog Award, boasts a loyal fan base of more than 73,000 followers and has had – as she describes it – the “good fortune” of collaborating with several big brands including Masterchef, Campbells, Nespresso, Ford and Vitamix. But the biggest reward is being able to do what she loves, thanks to a career she custom-built herself with passion, drive and self-taught skills in styling and photography.

“[The blog] was meant to be by my creative playground, a world where real food was championed and people who were fanatic about a delicious life came together.” she says. “Being a forward-thinker, I wanted a name that would suit the workshops I hoped to conduct someday, a name that would embody a society of people with a passion for cooking.” And so, Cook Republic was born.

Here we share one of Sneh’s favourite recipes, wholemeal pasta with garlic crumbs. Read our full interview with Sneh in Issue 20 of The Collective.

wholemeal_pasta_with_garlic_crumbs1
Photo: Sneh Roy

Wholemeal Pasta With Garlic Crumbs

Serves 2-3

Ingredients:
300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, shopped
10 sage leaves, finely chopped
1/2 cup fresh breadcrumbs1/2 cup raw almonds, crushed
Juice of 1 lemon
Zest of 1 lemon
Handful of cherry tomatoes, halved
1 cup finely chopped spinach
1/2 cup chopped basil
1/4 cup Romano chees + extra to serve
Salt and black pepper to taste

Method:

Cook the spaghetti in a large saucepan of salted boiling water until al denté. Drain well.

Heat butter and oil in a heavy-bottomed frying pan on medium. Add garlic and saute until crispy. Add sage, breadcrumbs, almonds, lemon zest and lemon juice. Saute for a few minutes on low heat until fragrant. Add tomatoes, spinach and basil. Cook for a minute or two until spinach is wilted.

Add spaghetti to the pan and toss to mix well. Cook for a minute or two until heated through. Remove from heat. Add cheese and season with salt and pepper. Mix well. Serve with extra cheese.

300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, chopped
10 sage leaves, finely chopped
½ cup (20g) fresh breadcrumbs
juice of 1 lemon
zest of 1 lemon
½ cup (90g) raw almonds, crushed
1 cup finely chopped spinach
½ cup chopped basil
handful of cherry tomatoes, halved
¼ cup Romano or Parmesan cheese + extra to serve
salt and black pepper to taste – See more at: http://www.cookrepublic.com/recipe-archive/wholemeal-spaghetti-salad-with-garlic-almond-and-herb-crumbs/#sthash.2WqhvjZG.dpuf

Ingredients

300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, chopped
10 sage leaves, finely chopped
½ cup (20g) fresh breadcrumbs
juice of 1 lemon
zest of 1 lemon
½ cup (90g) raw almonds, crushed
1 cup finely chopped spinach
½ cup chopped basil
handful of cherry tomatoes, halved
¼ cup Romano or Parmesan cheese + extra to serve
salt and black pepper to taste

 

Method

Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain well.

Heat butter and oil in a heavy bottomed frying pan on medium. Add garlic and sauté until crispy. Add sage, breadcrumbs, almonds, lemon zest and lemon juice. Sauté for a few minutes on low heat until fragrant. Add tomatoes, spinach and basil. Cook for a minute or two until spinach is wilted.

Add spaghetti to the pan and toss to mix well. Cook for a minute or two until heated through. Remove from heat. Add cheese and season with salt and pepper. Mix well. Serve with extra cheese.

– See more at: http://www.cookrepublic.com/recipe-archive/wholemeal-spaghetti-salad-with-garlic-almond-and-herb-crumbs/#sthash.2WqhvjZG.dpuf

Ingredients

300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, chopped
10 sage leaves, finely chopped
½ cup (20g) fresh breadcrumbs
juice of 1 lemon
zest of 1 lemon
½ cup (90g) raw almonds, crushed
1 cup finely chopped spinach
½ cup chopped basil
handful of cherry tomatoes, halved
¼ cup Romano or Parmesan cheese + extra to serve
salt and black pepper to taste

 

Method

Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain well.

Heat butter and oil in a heavy bottomed frying pan on medium. Add garlic and sauté until crispy. Add sage, breadcrumbs, almonds, lemon zest and lemon juice. Sauté for a few minutes on low heat until fragrant. Add tomatoes, spinach and basil. Cook for a minute or two until spinach is wilted.

Add spaghetti to the pan and toss to mix well. Cook for a minute or two until heated through. Remove from heat. Add cheese and season with salt and pepper. Mix well. Serve with extra cheese.

– See more at: http://www.cookrepublic.com/recipe-archive/wholemeal-spaghetti-salad-with-garlic-almond-and-herb-crumbs/#sthash.2WqhvjZG.dpuf

300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, chopped
10 sage leaves, finely chopped
½ cup (20g) fresh breadcrumbs
juice of 1 lemon
zest of 1 lemon
½ cup (90g) raw almonds, crushed
1 cup finely chopped spinach
½ cup chopped basil
handful of cherry tomatoes, halved
¼ cup Romano or Parmesan cheese + extra to serve
salt and black pepper to taste – See more at: http://www.cookrepublic.com/recipe-archive/wholemeal-spaghetti-salad-with-garlic-almond-and-herb-crumbs/#sthash.2WqhvjZG.dpuf

We would love to hear your thoughts:

Your email address will not be published. Required fields are marked *