Spaghetti nest with zingara sauce and toasted breadcrumbs
Leonardo Pellacani
Gluten-free
Menù Ingredients
q.s. Garlic
q.s. Chili Pepper
q.s. Bread crumbs
500 g. Spaghetti
Serve 6
Cook the spaghetti in boiling salted water. In a pan, toast the breadcrumbs with a drizzle of oil, chopped garlic and the anchovies. When the pasta is cooked, sauté it in a pan with the zingara sauce. Plate up the spaghetti in the center, garnish with some fried chilli and the toasted bread crumbs
Use gluten free spaghetti
