Ingredients
200g thin spaghetti
½ cup continental parsley
chopped
3 tbsp breadcrumbs
2 tsp garlic salt
1 tsp cracked black pepper
1 tbsp extra virgin olive oil
1 lemon
juice of
1 Perino tomatoes or any cherry tomatoes
halved
parmesan cheese
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 pot
- 1 large bowl
Instructions
- Cook pasta according to packet directions and leave in water until ready to use.
- In a large bowl combine the parsley, breadcrumbs, salt and pepper.
- Lift the wet pasta from the water and add to the bowl with olive oil and lemon juice. Toss together until well coated.
- Add tomatoes and season well with salt and pepper. Garnish with parmesan cheese and serve.
Notes
Tip
I gather the ingredients while the pasta is cooking and set the table so I can eat this warm.
Tip
Instead of draining the pasta I like to lift the pasta from the pot and add it to the bowl so it's still wet. This helps to distribute all of the flavours.
Tip
Perino tomatoes are small oval snacking tomatoes but any cherry or pear tomatoes will do the job, so long as they are ripe.
Variation
This dish is also very nice served cold as a pasta salad.
