Spaghetti with bread and sun-dried tomatoes, a simple, economical, and very tasty dish.
Sun-dried tomatoes are one of those ingredients that should never be missing from a pantry. Whether in oil or naturally dried, they give dishes a burst of flavor. The toasted breadcrumbs add that crunchy note that gives this dish a little something extra.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
SPAGHETTI WITH BREAD AND SUN-DRIED TOMATOES
- 12.7 oz spaghetti
- 2.8 oz Breadcrumbs
- 8 sun-dried tomatoes
- 1 clove garlic
- to taste oregano
- to taste chili pepper
- to taste salt
- to taste extra virgin olive oil
Steps
To prepare these delicious spaghetti with bread and sun-dried tomatoes, first add the breadcrumbs to a food processor and coarsely chop. Remove the breadcrumbs from the processor, add the sun-dried tomatoes, and chop.
Heat the extra virgin olive oil in a non-stick pan and sauté a garlic clove.
Add the chopped breadcrumbs and toast on low heat for a few minutes. When the breadcrumbs become crispy, remove the garlic clove, add the chopped sun-dried tomatoes, oregano, chili pepper, a pinch of salt, and cook for one minute.
Meanwhile, bring salted water to a boil and cook the spaghetti al dente. Once ready, drain them and add them to the pan with the sun-dried tomatoes and breadcrumbs. Sauté them over high heat for a few seconds.
Plate and serve 😋
