List of Ingredients
- 1 LB. of thick spaghetti
- 4 OZ. of homestyle bread (any crusty bread)
- 1/2 CUP of Grana Padano cheese, grated
- 2 OZ. of mixed herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)
- lemon
- bay leaves
- extra-virgin olive oil
- salt
Method
For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.
Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.
In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.
Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.