Enjoy the delicious flavors of garlic, olive oil, and chili, combined with the sweetness of sundried tomatoes and the satisfying crunch of breadcrumbs. This is an exciting twist on the classic Italian dish, that's sure to let your pasta heart skip a beat!
Ingredients
- 225 g spaghetti
- 60 ml oil from a jar of sundried tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 tsp chili flakes
- 35 g sundried tomatoes, finely chopped
- Salt and freshly ground black pepper, to taste
- 60 g golden breadcrumbs
- 2 tbsp flat-leaf parsley, chopped
Instructions
- Cook the spaghetti according to package instructions until al dente
- While the pasta cooks, heat the oil in a large skillet over medium heat. Add garlic and chili flakes and cook until fragrant, about 2 minutes.
- Add sundried tomatoes and cook for an additional 2-3 minutes.
- Drain the spaghetti and reserve 120ml of the pasta water.
- Add the spaghetti to the skillet with the sauce and toss to combine. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
- Meanwhile, heat a separate small skillet over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden brown and crispy, about five minutes.
- Serve the spaghetti topped with the breadcrumbs and chopped parsley.