There is nothing simpler to cook than a plate of spaghetti with garlic, oil and chilli pepper! When you don’t have many ingredients at home to be able to make an elaborate dish, you can always create a quick but tasty dish. This one is a variant of thetypical Italian dish that you all know, in fact I’ve added some dried tomatoes and the “muddica atturrata” or a Sicilian mix of breadcrumbs and caciocavallo cheese that I have toasted in a pan. Don’t you have much time to cook? Then try this recipe!
Serves: 4
- 320 grams mafaldine pasta
- 2 cloves of garlic
- extra virgin olive oil
- a fresh or a dried chilli pepper
- salt to taste
- 35 grams breadcrumbs
- 70 grams dried tomatoes
- 40 grams grated caciocavallo
- coarsely chopped parsley
Method
Soak tomatoes in hot water for about 20 minutes. Drain them. Bring the water to a boil. Drop the pasta and cook for about 5 minutes. Toast the breadcrumbs and the cheese in a pan with a drizzle of extra virgin olive oil, until the mix turns golden brown. In the meantime, fry oil, garlic and chilli pepper. Add the dried tomatoes cut into small pieces. Stir and cook for 5 minutes. Drain the pasta, reserving a little of the cooking water and continue to cook it in the pan. Pour a little of cooking water from time to time. Add the breadcrumbs and the caciocavallo cheese and mix well. Sprinkle with parsley and serve.