Gaby
spaghetti – 14 oz (400 g),
white bread (fresh, not stale) – 8.8 oz (250 g),
garlic – 4 cloves,
chopped parsley – 4 tablespoons,
dried sage – 2 tablespoons,
dried marjoram – 2 tablespoons,
cheese, salt, and black pepper to taste,
olive oil – 3 tablespoons for the crumbs + 1-2 tablespoons for the pasta.
Cut the white bread into pieces and pulse it in a food processor until crumbly.
Cook the spaghetti in salted water.
In a wide, deep skillet, heat 1 tablespoon of olive oil.
Add the minced garlic and sauté for 1 minute.
Add the sage and cook for another 30-45 seconds.
Stir in 2 tablespoons of olive oil, the bread crumbs, parsley, marjoram, salt, and black pepper.
Cook over low heat for about 5 minutes, stirring constantly.
The crumbs should turn golden but not overly browned.
Remove from heat.
Drain the spaghetti, add olive oil, and toss to combine.
Plate the spaghetti, top with the crumb mixture, and sprinkle with grated cheese.
