Spaghettoni with autumn cream and breadcrumbs
11.5 oz Spaghettoni
7 oz savoy cabbage
5 oz Barilla Tomato and Basil sauce
2 anchovy fillets in olive oil
4 tbsp breadcrumbs
extra virgin olive oil
Wash and slice the savoy cabbage leaves.
Cut the leek and braise both vegetables in a pan with some hot water and extra virgin olive oil.
Add the Tomato and Basil sauce.
Blend in a mixer until obtaining a creamy texture.
In a non-stick pan, heat up the extra virgin olive oil with the garlic clove, add
the anchovy fillets and make sure they are thoroughly melted. Add the parsley and the toast the breadcrumbs.
Boil the pasta, drain and toss with the cabbage cream.
Sprinkle with the flavored breadcrumbs and serve.