A new recipe for spaghetti with semi-dried tomatoes, garlic, herbs, and breadcrumbs has been published. The dish, which serves four, requires a preparation time of either two hours or two days, depending on the method chosen for drying the tomatoes, and a cooking time of 20 minutes.
The recipe suggests using 1kg of cherry tomatoes or golf-ball sized vine tomatoes, along with salt, olive oil, and sugar for the semi-drying process. Tomatoes can be baked at 130C (110C fan)/250F/gas ½ for an hour for smaller varieties, or longer for larger ones, aiming for a wrinkled, slightly dry top while remaining juicy and sweet inside. Alternatively, sun-drying tomatoes on wire racks in direct sun for two days (brought in at night) is also an option.
For the pasta dish itself, ingredients include 2 garlic cloves, one medium-sized tomato, flat-leaf parsley, basil, 100g soft white breadcrumbs, and 500g of spaghetti, linguine, or tagliatelle. The method involves preparing the semi-dried tomatoes, toasting breadcrumbs, cooking pasta, and then combining the ingredients with warmed garlic and crushed fresh tomato before serving with herbs and breadcrumbs.