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Spaghetti with dried tomatoes

2 Pesrone

30 minutes

Medium difficulty

  1. Drain i tomatoes byoil and chop them coarsely with the crescent on a cutting board. Put them in a bowl large enough to season them spaghetti.
  2. Wash the parsley, select the leaves and finely chop them together with the clove ofgarlic peeled with the crescent on a cutting board.
  3. Heat a drizzle ofoil and toast the breadcrumbs until it is golden brown. Be careful to keep an eye on it because it tends to burn easily. Put it in the bowl together with the dry tomatoes chopped and mix.
  4. Put the rest in a large pan oil and fry the mince of garlic and parsley, for just a few moments, being very careful that it does not burn there'garlic, otherwise it will be bitter. Extinguish the fire.
  5. Boil the spaghetti in abundant salted water and, just before draining it, add half a ladle of cooking water to the pan of thegarlic and parsley, then turn on the fire.
  6. Drain and sauté the spaghetti over high heat in the sauce pan for a few minutes, stirring frequently. Pass them into the bowl with the tomatoes and the breadcrumbs, mix and serve immediately.
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