A light summery pasta dish from ” Cook” by Thomasina Miers. If you like you could toss in about 100g each of Serrano ham and Manchego cheese at the end.
Ingredients
- 500 g fusilli
- 4 tbsps extra virgin olive oil
- 250 g stale sourdogh coarsely crumbed in a food processor
- 25 g butter
- 2 plump garlic cloves crushed
- 4 tbsps mixed fresh summer herbs e.g. thyme, basil, mint, marjoram, parsley
- 500 g very ripe tomatoes skinned, seeded and diced into small cubes
- a pinch soft brown sugar
- sea salt and freshly ground black pepper
Servings:
Instructions
- Put the pasta into a large saucepan with plenty of boiling water, salt and a good tablespoon of olive oil. Leave to cook until al dente while you prepare the other ingredients.
- Fry the butter in the breadcrumbs and 2 tbsps of the olive oil. When turning a nice golden brown add the garlic and continue to cook for five minutes more.
- When the pasta is al dente, drain well and toss with the herbs, breadcrumbs, tomato and remaining olive oil.
- Add the sugar and season with salt and pepper. Serve at once.
Share this Recipe
Powered byWP Ultimate Recipe