Cooks in: 10mins
Levels: Easy
Serves: 4
List of Ingredients
- 1lb 8 OZ. of grape tomatoes
- 12 OZ. of thin spaghetti
- 4 OZ. of breadcrumbs
- 1 OZ. of wild fennel, chopped
- 2 of garlic cloves
- extra-virgin olive oil
- lemon
- salt
- pepper
Method
1
Bringing a pot of water to a boil.
2
Meanwhile, cut the tomatoes in half and brown them with 5-6 Tbsp. oil, 1 crushed garlic clove, pepper and a pinch of salt in a pan as wide as the length of the spaghetti. Cook over high heat for 3-4 minutes. Add a ladle of boiling water from the pot and crush some of the tomatoes.
3
Toast the breadcrumbs in another pan with oil, salt and 1 crushed garlic clove. Mix with the chopped fennel.
4
Add the uncooked spaghetti to the pan of the tomatoes, adding just enough boiling water to cover them. Cook for 2-3 minutes, adding water if needed, until they are cooked and the water has nearly evaporated. Finish with the breadcrumbs and grated lemon rind.