Spaghetti with anchovies and crunchy tomato bread
Preparation
10 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Spaghettoni 180 gr
- 6 fillets of anchovies in oil
- Garlic 2 cloves
- Stale bread 60 g
- Fresh tomato or cherry tomatoes 50 g
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Grate a clove of garlic into extra virgin olive oil, add the anchovies and turn on low heat, stirring so that the anchovies dissolve.
In a blender, blend the bread with the tomato, half a clove of garlic, a pinch of salt, and a drizzle of oil. Cook in a pan until crispy.
Cook the spaghetti, toss them in the pan, and serve with the crispy bread on top.