The Whole Wheat Fusilli and Gratinated Bread is a really crunchy recipe. Simple to make, it’s ready in no time. I usually prepare them when, after organizing a buffet, I’m left with all the scraps of white bread, milk buns… but in this case, I used simple breadcrumbs.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 12 oz whole wheat fusilli
- 1.3 lbs fresh tomatoes, chopped
- 2 cloves Garlic
- 4 tbsps Extra virgin olive oil
- 1 packet saffron
- 4 tbsps Breadcrumbs
- 1 tsp capers
- 1 tsp Oregano
- 1 sprig Rosemary
- 1 sprig Thyme
Preparation
In a non-stick pan, sauté the chopped garlic in three tablespoons of extra virgin olive oil.
Add the fresh tomatoes, previously chopped, and a teaspoon of desalted capers.
Adjust with salt and pepper, sprinkle with a tablespoon of oregano, cover, and let cook for about 15 minutes.
In the meantime, put the water on for the pasta.
While everything cooks, prepare the crunchy powder.
In a bowl, mix the breadcrumbs, two tablespoons of extra virgin olive oil, the finely chopped herbs, saffron, and mix well.
Then pour everything into a non-stick pan, and toast over medium-high heat.
Once the pasta is ready, pour it into your sauce and let it blend.
Serve it in portions and sprinkle it with the herb-flavored breadcrumbs.
Notes
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