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.
Heat 1 tablespoon of olive oil in a wide, deep skillet.
Add the minced garlic and sauté the garlic for 1 minute.
Add the sage and cook the sage for another 30–45 seconds.
Stir in 2 tablespoons of olive oil, the bread crumbs, parsley, marjoram, salt, and black pepper.
Cook the bread crumbs over low heat for about 5 minutes, stirring constantly.
The crumbs should turn golden but not overly browned.
Remove the skillet from the heat.
Drain the spaghetti, add 1–2 tablespoons of olive oil, and toss the pasta to combine.
Plate the spaghetti, top it with the crumb mixture, and sprinkle with grated cheese.
