• Total Time: 20 minutes
  • Yield: 4-6 1x


  • 1216 sun dried (or oven dried) tomatoes (to yield one cup)
  • 2 cloves of garlic, chopped fine
  • 1/2 cup olive oil
  • 1/3 cup breadcrumbs
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup flat leaf parsley, chopped
  • 1 pound spaghetti

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  1. Bring a large pot of salted water to a boil.
  2. If using pomodori sott’olio (tomatoes under oil), drain the oil and chop them into bite-sized strips or squares. (If air dried, then soak in warm water for 10 minutes, and then chop.)
  3. In a non-stick skillet, heat 2 tablespoons of olive oil, and then add the breadcrumbs. Stir over medium-high flame until golden, but not burned. Set aside.
  4. In another large skillet, sauté the garlic in the remaining olive oil for a few moments. When golden, add the tomatoes, 1/2 cup of water, and salt and pepper. Cook over medium heat until the water evaporates.
  5. Cook the pasta until al dente and drain, retaining 1 cup of the cooking water. Add the spaghetti to the pan with the tomatoes and cook over medium heat. Add some of the retained water until sufficiently moist. Mix in the breadcrumbs and then the parsley.
  6. Serve Immediately.