It is rustic and it is perfect for the end of summer 2012 :) Simple yet so satisfying, with few ingredients, yet so impressive. I was surprised how well pasta can taste with bread crumbs, just never thought of this combinaton before. Preparation time will take you only few minutes, so if you have unexpected guests over, this is your fast and simple solution.
This Friday it will be our final post before heading for our long-awaited holidays. It will be the simplest Apple pie recipe, and than we will love you and leave you for two weeks :)
Original recipe adapted from Donna Hay's Fast, fresh and simple.
for 2 portions:
- 200g spaghetti
- 100g sourdough or crusty bread
- 8 sun dried tomatoes (in oil)
- 2 garlic cloves
- 3 tbs olive oil
- 1/3 cup basil leaves
- 1 small buffalo mozzarella
- 2 tbs balsamic vinegar
- sea salt and cracked black pepper
- extra olive oil and finely grated parmesan, to serve
Cook the past in a saucepan, in salted water for 9-10 minutes (until al dente). Drain and return to the pan to keep it warm, mix with 1 tbs olive oil.
Crumble bread with fingers. Slice tomatoes into thin slices. Heat a frying pan over medium-heat, add olive oil (2 tbs) and thinly sliced garlic cloves, tomatoes and bread crumbs and cook, stirring for 4-5 minutes or until crumbs are golden, season with salt and pepper. Toss with pasta and basil.
We used clongs to serve up the spaghetti, piling it up while turning around the plate or you can as well make two pasta circles, first large one and on top of that smaller one. Top with halves of mozzarella. Drizzle with balsamic vinegar and extra olive oil. Sprinkle with salt, pepper and parmesan.