Square spaghetti with breadcrumbs and crispy confit tomatoes


Ingredients for four:


350 g spaghetti, 100 g bread (slightly stale), 1 clove garlic, 1 fresh chilli, fresh thyme.

For the tomato confit: 20 semi-dried tomatoes, a few tablespoons of sugar, salt to taste, two tablespoons of Granverde, two tablespoons of Peperoncino, salted ricotta cheese or another hard cheese to grate.

Boil the water for the pasta. Meanwhile, peel the garlic and thinly slice half of the chili. Heat a pan with a few tablespoons of Peperoncino oil and fry the garlic and chilli. Turn off and set aside. Take the stale bread and put it in a mixer until it’s almost a powder, but not too fine. Pour the breadcrumbs into a pan with the Granverde and leave to brown. When crunchy, season with a pinch of salt and fresh thyme, set aside. Sprinkle a few tablespoons of sugar and a pinch of salt in another pan. Turn on the heat and let the sugar caramelise. Place the semi-dried tomatoes in and cook two minutes per side. Drain the pasta and pour into the pan with garlic and chili. Let the flavours blend, then serve topped with a sprinkling of bread crumbs, some semi-dried tomatoes and grated salted ricotta or other cheese of your choice.

Recipe by Roberta D'Ancona