Spaghetto di Mezzanotte

Midnight Spaghetti is that recipe that is good at any time of day, that dish you can't say no to because it envelops you with its aroma; a recipe from popular tradition, really simple and with ingredients that are always in your pantry.

The great thing about this recipe is that, despite its simplicity, you can prepare it even when you have guests, because you will win them over with the first forkful!

Ingredients for two:

- 200 g spaghetti alla chitarra
- 5 anchovy fillets in oil
- 6 dried tomatoes in oil
- One garlic clove
- 4 tablespoons of breadcrumbs
- A sprig of dried oregano
- One tablespoon chopped parsley
- Dried chilli pepper to taste
- Salt to taste
- EVO oil


While the pasta is cooking in a frying pan pour a generous drizzle of oil. Add the garlic, dried tomatoes and chopped anchovies. Add the chilli and leave to brown over a low flame. Separately, pour another drizzle of oil into a frying pan. Add the breadcrumbs and oregano and let toast until the breadcrumbs turn golden.
Drain the pasta al dente directly into the sauce. Stir in the cooking water if necessary and sprinkle with chopped parsley.
Serve, finishing with the breadcrumbs on top.
Serve and enjoy hot!