What the hell are you thinking with this ottolenghi one pan spaghetti recipe?

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. — Samuel Butler.

What the hell are you thinking with this ottolenghi one pan spaghetti recipe? This recipe is an absolute disaster! Ottolenghi should be ashamed of himself for even putting his name on this travesty. Let me show you how a real chef would improve this sorry excuse for a recipe.

First off, let’s get rid of this boneless chicken nonsense. Bone-in, skin-on chicken thighs are the only way to go for flavor and texture. And who in their right mind would break spaghetti into thirds? It’s an insult to Italian cuisine!

Let’s start from scratch with a proper one-pan spaghetti recipe.

One-Pan Spaghetti with Crispy Chicken Thighs

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons thyme leaves
• 3 tablespoons tomato paste
• 9 ounces dried spaghetti
• 1/4 cup finely grated Parmesan
• 1/4 cup fresh breadcrumbs, finely blitzed
• 1/2 cup parsley, finely chopped
• 1 1/2 teaspoons finely grated lemon zest
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F.
2. In a large, oven-safe sauté pan, heat 1 tablespoon of oil over high heat. Season the chicken with salt and pepper and place them skin side down in the pan. Let them cook for 7 minutes without turning over, until browned.
3. Reduce the heat to medium-high, then add the diced onion and cook for 5 minutes until softened. Add the garlic, thyme, and tomato paste, and cook for another minute.
4. Add 1 3/4 cups of water, salt, and pepper, then add the spaghetti, ensuring it’s submerged. Place the chicken pieces on top of the spaghetti, skin side up. Bring to a simmer, cover with a lid, and bake in the oven for 30 minutes, until the liquid has been absorbed.
5. In a small bowl, mix together the Parmesan, breadcrumbs, parsley, and lemon zest.
6. Once the spaghetti and chicken are cooked, remove from the oven and sprinkle the breadcrumb mixture over the top. Drizzle with the remaining oil and broil for 3–4 minutes until browned and crisp.
7. Allow to cool for 5 minutes before serving directly from the pan.

Wine Pairing

I highly recommend pairing this delightful dish with a bottle of Chianti Classico from the Castello di Ama winery. The bold flavors of the wine will complement the richness of the crispy chicken and the savory spaghetti.

There you have it, a proper one-pan spaghetti recipe that doesn’t butcher the Italian cuisine. Ottolenghi, take notes.

I hope you enjoy this recipe. Be sure to subscribe for more. If you think there is anything that needs to be corrected or added to this recipe, please feel free to leave a comment, or don’t.