Spaghetti with Garlic Tomato Croutons and Mozzarella

Ingredients

• 4 cloves garlic
• 200 g sun‑dried tomatoes
• 50 g breadcrumbs
• 1 tsp dried basil
• pepper to taste
• 400 g spaghetti
• salt to taste
• 1 ball mozzarella (Burrata)
• basil for garnish

Instructions

1. 1.

   Peel the garlic cloves. Drain the sun‑dried tomatoes and reserve the oil. Chop the tomatoes finely. Heat 2–3 tbsp tomato oil in a pan, press in the garlic and sauté until fragrant. Add the breadcrumbs, cook until golden brown, then add the tomatoes and stir briefly. Stir in the dried basil and season with pepper. Transfer to a bowl and cover.

2. 2.

   Cook the spaghetti in salted water al dente, drain, and return it to the pot. Drain the mozzarella and tear into pieces. Mix the tomato‑garlic croutons with the pasta, top with mozzarella, sprinkle basil, and serve.