1 serving
- 100 g (4 oz) spaghetti
- 4 - 5 mint leaves, washed
- 6-7 capers, washed
- fresh parsley, washed
- 1 piece of stale bread
- hot pepper
- 1 garlic clove, peeled
- olive oil
- sea salt
This is a special version of the Italian classic so, probably, for the average Italian it doesn’t deserve so much attention. Anyway, a brief look at it is due.
Put the water for the pasta to boil and, meanwhile, prepare the sauce. Toast the bread (in my case a loaf of ciabatta three days old) in the oven. Heat the oil with the garlic and the hot pepper. When the garlic starts getting golden, turn off the heat. Get the bread out of the oven, put it into the food processor with the capers, the parsley and the mint.
In the meanwhile, the pasta should be ready, drain it al dente and saute’ for a few seconds in the frying pan with the sauce . At this point, add the toasted and flavored bread, which in trendy local cooking tv shows would be called “panura”.
A recipe for midnight spaghetti!
