Ingredients
- 700 g datterini tomatoes
- 350 g noodles
- 100 g breadcrumbs
- 25 g fennel
- 2 pcs garlic cloves
- extra virgin olive oil
- lemon
- salt
- pepper
For the recipe of spaghettino sciué sciué, boil a pot of water and, in the meantime, cut the tomatoes in half and brown them with 5-6 tablespoons of oil, 1 clove of crushed garlic, pepper and a pinch of salt in a large pan as the length of the spaghetti. Cook them over high heat for 3-4 minutes, adding a ladle of hot water and crushing some tomatoes. Toast the breadcrumbs in another pan with oil, salt and 1 clove of crushed garlic. Then mix it with the chopped fennel. Add the uncooked spaghetti to the pan of the cherry tomatoes, adding hot water, just enough to cover them. Cook them in 2-3 minutes, adding water, if needed, until they are dry. Finish with the breadcrumbs and grated lemon rind.
This recipe has already been read 185 times!