Spaghetti with cherry tomatoes

Ingredients for 2 servings:

• 10 tbsp olive oil
• 200g spaghetti
• Water
• 12 cherry tomatoes, halved
• 1 tbsp oregano, dried
• 1 clove(s) garlic, peeled, slightly crushed
• 1 handful of breadcrumbs
• 1 handful of freshly grated Parmesan cheese
• 1 red chili pepper(s), without seeds, finely chopped
• Sea salt, fine
• Sea salt, coarse for the pasta water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

an ingenious, easy-to-prepare, original Italian pasta dish

Preheat the oven to 180°C. Bring the water to a boil for the pasta. Pour the olive oil into a small ovenproof dish, add the breadcrumbs and Parmesan cheese, mix well, and add a little more oil if necessary. Add the tomatoes, chili pepper, garlic clove, and oregano, and stir again. Place in the oven for a total of 15 minutes, adding salt after 5 minutes, shaking the dish occasionally. Remove the garlic clove at the end. Add salt to the pasta water just before it boils, add the pasta to the boiling water, cover, and once it has returned to the boil, remove the lid and stir once. Reduce the heat slightly and cook the spaghetti until al dente. Strain and return to the pot. Toss with the tomatoes, adding a little more olive oil if desired. Serve with Parmesan cheese and white bread.