Steaming fresh perforated spaghetti with tomato sauce and pan-toasted breadcrumbs 

Pasta with tomato sauce with crumbs or breadcrumbs to be precise, a simple dish, seasonal, with the scents of summer, fresh tomato, basil, and toasted breadcrumbs, a classic in southern cuisine, both in Sicilian and Calabrian and I love it, so much with pasta, so much for my baked au gratin, even better in fact with fresh crumbs, but the breadcrumbs is a great convenience, it is always there in the pantry available, even when there is none, but maybe when the bread remains we can also prepare it at home, just put it to dry in the oven and then chop everything in the mixer, but this is another recipe, let's see now how to prepare in a moment this dish of pasta with tomato sauce with crumbs, which is usually also prepared with an anchovy dissolved in oil, others prefer to add olives and capers, others tuna, I prepared it simple, so that you can prepare it whenever we feel like it, even with what little there is in the pantry.

If you are looking for an easy and cheap first course, I suggest spaghetti with tomato and crumb. Tasty recipe.

Ingredients 

Spaghetti 180 g

Cherry tomatoes to taste

Tomato puree to taste

Garlic 1 clove

Breadcrumbs 2 tablespoons

Olive oil to taste

Chili pepper (or spicy oil) to taste

Basil to taste

Salt to taste

Preparation

We immediately put the water for the pasta on the fire. Meanwhile, we put all the ingredients for the preparation close. As soon as the water boils we put the pasta, add salt, mix so do not stick the spaghetti, and boil we dedicate ourselves to the sauce. In a pan we put a drop of oil and here we toast the crumb, we can use crumbled stale bread crumbs, or simply breadcrumbs. I did not use, aromas and spices, only olive oil, but if you want you can add garlic, parsley, basil, mail dish is already full of failure without adding more. We turn the bread in the pan as it begins to brown, so it does not burn, when it is colored dark we remove it from the pan and set aside. In the same pan add olive oil, a little more than before, a large clove of chopped garlic, which we will remove later, and after browning it a little, add the cherry tomatoes cut in half before washed. We also add 2 teaspoons of spicy oil, or in the absence even a little chopped chili. Then add 2 basil leaves, salt, sauté for a moment over high heat and also add the puree, a little, to give more color and creaminess. Let the pasta al dente cook for the time. We remove the garlic from the sauce in the pan. Drain the pasta and sauté it in a pan with the tomato, add parmesan cheese and stir, if necessary add pasta cooking water, which as always we do not throw away, but leave aside. Finally, before serving, add more fresh basil, abundant, and mix. We plate and add the breadcrumbs, or toasted crumbs. If you still want a pinch of parmesan and rush to the table, to taste my excellent first course of pasta with tomato sauce with crumbs and spices.