Toasted sourdough crumbs give this summery pasta a delightful crunch, perfect alongside the soft buffalo mozzarella.
- 200 g spaghetti
- 100 g sourdough or crusty bread
- 8 sun-dried tomato halves
- 2 cloves garlic, crushed
- sea salt and cracked black pepper
- 1½ tbsp olive oil
- ⅓ cup small basil leaves
- 1 small buffalo mozzarella, halved
- 2 tbsp balsamic vinegar
- extra olive oil and finely grated parmesan, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm.
2. While the pasta is cooking, place the bread, tomato, garlic, salt, pepper and oil in the bowl of a food processor and process in short bursts until the mixture resembles small crumbs.
3. Heat a frying pan over medium-high heat. Add the crumb mixture and cook, stirring, for 4–5 minutes or until crumbs are golden.
4. Toss the crumbs and basil with the pasta. Divide between serving bowls and top with the mozzarella. Drizzle with balsamic vinegar and extra olive oil. Sprinkle with parmesan.