Spaghetti with breadcrumbs

Name: Spaghetti with breadcrumbs
Ingredients: 3000 ml water; 1 teaspoon salt; 300 g spaghetti; 160 g bread; 3 strips sun-dried tomatoes; 2 garlic cloves; 15 g fresh parsley; 20 ml olive oil; 2 anchovy fillets

Pasta/Pizza - Spaghetti with breadcrumbs by Constanta O. - Recipia

For spaghetti with breadcrumbs, toast the bread crumbs without oil, stirring constantly, until crisp. At first, the combination of bread, anchovies, sun-dried tomatoes and garlic seemed strange to me, but I tried it out of curiosity and was pleasantly surprised by how the golden crumbs go with the pasta. I eat them hot, with some of the crumbs saved to sprinkle on top. Prep: 10 minutes. Cook: 23 minutes. Total time: 33 minutes. Serves: 3. About 590 kcal and 19 g of protein per serving.

Ingredients

3000 ml water
1 teaspoon salt
300 g spaghetti
160 g bread
3 strips sun-dried tomatoes
2 garlic cloves
15 g fresh parsley
20 ml olive oil
2 anchovy fillets

Preparation

1. Bring 3000 ml of water to a boil, about 10 minutes. 2. Add 1 teaspoon of salt and the spaghetti. Cook for 8 minutes, stirring now and then, until cooked but still firm. Drain. 3. Blitz the bread and sun-dried tomatoes in a food processor. Put the mixture and 1 peeled, finely chopped garlic clove in a very hot nonstick pan, without oil. Stir constantly with a wooden spatula for 3 minutes, until the crumbs are golden and crisp. Add the washed, finely chopped parsley. 4. In a second pan, heat the olive oil over medium heat. Add the other garlic clove, peeled and sliced, and the anchovy fillets. Cook for 2 minutes, until the anchovies soften. Add the spaghetti and half the bread mixture, then toss. Add the other half, toss again and serve hot.

Notes

Keeps in the fridge for up to 3 days, but the crumbs soften. If you make it ahead, store them separately. Day-old bread is easier to blitz, while very fresh bread can be left to dry out a little before using the food processor. The bread can brown too quickly over high heat, so stir constantly and take the pan off the heat if it starts to color suddenly. Anchovies and sun-dried tomatoes can be salty, so taste before adding more salt. I serve it with green salad. For a gluten-free version, use gluten-free bread. The regular version contains gluten and fish.