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Author Notes: Very fast.... Very simple!!!! —pica91
- 400gr spaghetti
- 50gr botargo
- 150gr drained tomatoes cherry in oil
- 80gr white bread
- 40gr pinoles
- drained thyme
- drained oregano
- drained rosemary
- 1 garlic
- Beat bread with thyme, oregano and rosemary. Brown ita in a pan with olive oil.
- Cook pasta in boiled water with salt for 10min.
- While pasta cooked brown in a pan garlic with olive oil. Add tomatoes cherry, tosted pinoles and minced botargo. Add drained pasta and flavor it in the sauce.
- Serv with pepper dusting and a line of olive oil.
- This recipe was entered in the contest for Your Best Stale Bread
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.