The recipe
Spaghetti with breadcrumbs
Easy
2
15–30 minutes
Vegetarian
- Preparation time
- 10 minutes
- Cooking time
- 15 minutes
Ingredients
- Filippo Berio Extra Virgin Olive Oil
- 180 g of spaghetti
- 4 slices of bread
- 3 unpeeled cloves of garlic
- 100 g of sun-dried tomatoes
- 30 g of capers
- 100 g of olives
- 50 g of pecorino cheese shavings
- Salt (to taste)
- Parsley (to taste)
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Place the slices of bread in a non-stick frying pan and toast them until they become crispy, then crumble them in a bowl.
Pour the Filippo Berio Classico oil into a non-stick frying pan and allow it to heat up. Add the garlic to the hot oil and brown until golden.
Add the sun-dried tomatoes, capers and olives and cook over a low heat.
Fill a pan with water, add salt and bring to the boil, then cook the spaghetti and drain when al dente.
Pour the spaghetti into the pan where the sauce is cooking, mix everything together and cook for about 1 minute.
Serve your spaghetti and finish off with the sauce, the chopped parsley, the pecorino cheese shavings and the crumbled crispy bread. Serve warm and…buon appetito!
