Garlic-Crumb Spaghetti with Crispy Beef and Capers

Steps

1. Prepare first: slice the garlic and roughly chop the capers.
2. Bring the water to a boil in a large pot and stir in most of the salt, keeping back a pinch for the beef.
3. Heat one quarter of the olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring, 3 to 4 minutes until golden and crisp. Tip them into a bowl and wipe out the skillet.
4. Heat another quarter of the olive oil in the skillet over medium-high heat. Add the ground beef, press it flat and cook undisturbed 3 minutes until browned underneath, then break it into small crumbles. Season with the reserved pinch of salt, the black pepper and the oregano and cook until crispy at the edges and it reaches 160°F (71°C). Move the beef to a plate.
5. Meanwhile, add the pasta to the boiling water and cook until al dente, about 9 to 11 minutes. Scoop out 1 cup of the cooking water, then drain the pasta.
6. Lower the skillet heat to medium-low. Add the remaining half of the olive oil, the garlic and the red pepper flakes and cook gently 2 to 3 minutes until the garlic is pale golden. Stir in the capers for 30 seconds.
7. Add the drained pasta, the beef and a splash of the reserved cooking water. Toss over low heat, adding more cooking water as needed, until the pasta is glossy and coated.
8. Divide among plates and scatter the toasted breadcrumbs over the top just before serving so they stay crunchy.