Recipe: Breadcrumbs pasta with aromatic herbs

Pasta with aromatic herbs
February 10, 2011


Pasta with toasted breadcrumbs is a traditional dish from Sicily, with simple and pour ingredients like breadcrumbs, olive oil and anchovies.

It's really quick... and it becomes quicker if you if you have to be faster than a two year old child who tries to steal the breadcrumbs to eat it!

So while I was looking for some distraction for my son, I had the idea to add some aromatic herb to the breadcrumbs. This is the result.

Breadcrumbs pasta with aromatic herbs

Breadcrumbs pasta with aromatic herbs


Ingredients
Serves two:
180g spaghetti
25g breadcrumbs
6 anchovy fillets
1 clove garlic
4 tbsp olive oil
1 tsp dried onion
1 tbsp dried sage
1 tsp dried oregano

Directions
Pour the breadcrumbs in a small saucepan and cook for a few minutes, stirring often until golden brown. Add onion, sage, oregano and set aside.
Cook spaghetti normally in boiling salted water.
Meanwhile, fry the garlic over low heat with olive oil. Add the anchovy fillets and melt them.
Drain well spaghetti when al dente and season with the oil.
Put in serving plates and sprinkle with the toasted breadcrumbs.



Coriander sauce sandwich with Parma ham
One year ago: Coriander sauce sandwich with Parma ham

Two years ago: I'm baaaaaack!


This goes to Cafe Lynnylu who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.


Tags: Anchovie  Garlic  Italy  Oreganon  Pasta  Sage  
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Pasta with aromatic herbs

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Comments

Author: cinzia (URL)
14/02/2011

le cose semplici restano sempre le migliori, i tuoi spaghetti ne sono l esempio lampante!
grazie per aver partecipato al WHB, non mancherò la prossima settimana da te!


Author: Lynne (URL)
17/02/2011

I love this simple pasta dish! The herbed breadcrumbs sound wonderful! Thanks for joining in WHB#270. It s always a pleasure to see your posts.


Author: Simona (URL)
17/02/2011

Non ho mai provato a condire la pasta con il pangrattato: devo farlo seguendo il tuo consiglio di usare erbe per aromatizzare il tutto.


Author: Graziana
18/02/2011

è una ricetta tipicamente povera, anche le acciughe erano qualcosa di facilmente reperibile, ma veramente gustosa! le erbe poi gli danno quel tocco in più.


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