Spaghetti with cherry tomatoes and a breadcrumb & thyme topping
The breadcrumb topping is known as “poor man’s” parmesan and is a really handy substitute for the real thing.
(Ingredients are per person)
Cook 75-100g spaghetti in boiling water according to packet instructions.
Meanwhile, fry 1/4 cup panko (or other breadcrumb variety) in a little olive oil till golden. Mix in 1tsp dried thyme. Set aside.
Drain the pasta of most of the water and return to the pot, along with a large dollog of pesto calabrese (a spicy red pepper pesto from Calabria mixed with ricotta and other Italian cheeses - Barilla makes a very decent version).
Toss in some diced cherry tomatoes, mix in the golden breadcrumbs, season with sea salt and serve with a few small basil leaves scattered overtop.