Spaghetti with lemon and herb crumbs

Name: Spaghetti with lemon and herb crumbs
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small red chili pepper; 2 Garlic cloves; 3 Stem(s) Thyme; 8 Stem(s) flat leaf parsley; 80 g Ciabatta (from the day before); 200 g Spaghetti; 6 TABLESPOONS Olive oil; 1-2 TABLESPOONS small capers (e.g. Nonpareilles); 7-10 Tbsp grated rind of; 1⁄2 Organic Lemon

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small red chili pepper
2 Garlic cloves
3 Stem(s) Thyme
8 Stem(s) flat leaf parsley
80 g Ciabatta (from the day before)
200 g Spaghetti
6 TABLESPOONS Olive oil
1-2 TABLESPOONS small capers (e.g. Nonpareilles)
7-10 Tbsp grated rind of
1⁄2 Organic Lemon

Directions

1
Boil up approx. 2 l salted water (1 teaspoon salt per litre). In the meantime clean, wash and finely chop the chillies. Peel garlic and cut into fine slices. Wash thyme and parsley, shake dry, pluck leaves from the stalks and chop finely.
2
Dice bread and grind finely in the universal chopper.
3
Add the noodles to the boiling salted water and cook according to the instructions on the packet. Heat 3 tablespoons of olive oil in a large frying pan. Fry garlic and chilli briefly. Add breadcrumbs and fry until golden brown, turning the pasta.
4
Take it off the stove. Mix in the herbs, capers and lemon peel.
5
Take off about 150 ml of pasta cooking water. Then drain the noodles and put them back into the pot. Mix the pasta with 2⁄3 pasta water, 3 tbsp. olive oil and half of the lemon-herbal crumbs, if necessary stir in the remaining pasta water.
6
Season to taste with salt and pepper. Serve and sprinkle with remaining crumbs.