Sedanini 30-70 “all’arrabbiata” with cherry tomatoes, capers and crunchy bread crumbs
[ Altre specialità ]
For 4 people:
280 g of sedanini spelled pasta '30 -70 '
250 g of cherry tomatoes
1 clove of garlic
1 pinch of chili powder
30 g of capers
Stale bread q.b.
Fresh oregano leaves
Extra virgin olive oil
Grate the stale bread through a large mesh grater, so as to obtain rough crumbs. Heat a tablespoon of Extra virgin olive oil in a non-stick pan and flavour it with a few fresh oregano leaves. Add the bread crumbs and let them fry until golden and crisp, stirring constantly. Keep aside.
Wash the cherry tomatoes and cut them into wedges. Brown the garlic in a pan with a little Extra virgin olive oil. Add the tomatoes and leave them to flavour. Add the chopped capers (after rinsing them under cold water) and the chilli powder. Adjust the flavour with salt and pepper.
Cook the sedanini in salted water and drain them al dente. Stir the sedanini in a pan with the Arrabbiata sauce. Divide the portions into plates and finish with crispy bread crumbs.
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