• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, B9
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g spaghetti

  2. 100 g sourdough or crusty bread

  3. 8 halves sun-dried tomatoes

  4. 2 garlic cloves , crushed

  5. 1/2 tbsp olive oil

  6. small handful of small basil leaves

  7. 1 small buffalo mozzarella , halved

  8. 2 tbsp balsamic vinegar

  9. extra olive oil and finely grated parmesan , to serve

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm.

  2. While the pasta is cooking, place the bread, tomato, garlic, and oil in the bowl of a food processor, season with salt and pepper, then process in short bursts until the mixture resembles small crumbs. Heat a frying pan over medium-high heat. Add the crumb mixture and cook, stirring, for 4–5 minutes or until crumbs are golden. Toss the crumbs and basil with the pasta.

  3. Divide between serving bowls and top with the mozzarella. Drizzle with balsamic vinegar and extra olive oil. Sprinkle with parmesan.

  4. For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website


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