Buon appetito!
Spaghetti with breadcrumbs
Ingredients
4 persons
- 1 jar ELVEA Pomo e Legumi
- 2 slices of bread
- tablespoon of olive oil
- handful of fresh parsley
- 4 cloves of garlic
- 500 grams of spaghetti
- 8 salt-packed anchovy fillets
- pepper
- salt
Preparation
-
1
Finely chop the bread and mince the garlic.
-
2
Toast the bread in a little olive oil until crispy. Add the parsley and garlic. Cook for another minute and set aside.
-
3
Cook the spaghetti in salted water.
-
4
Sauté the anchovies in a little olive oil and add the pomo e legumi.
-
5
Stir briefly and spoon a little of the pasta water into the pan. Season with pepper and salt.
-
6
Drain the pasta and put it in the pan.
-
7
Stir the sauce into the pasta and season with freshly ground pepper.
-
8
Finish with the breadcrumbs.
