The expression “sciué sciué” in Neapolitan dialect refers to something done quickly, easily, and well. This delicious spaghettino recipe with fresh tomatoes and toasted breadcrumbs comes together in 10 minutes.
Serves 4
INGREDIENTS
1lb 8 OZ. grape tomatoes
12 OZ. thin spaghetti
4 OZ. breadcrumbs
1 OZ. wild (or regular) fennel, chopped
2 garlic cloves
extra-virgin olive oil
lemon
salt
pepper
INSTRUCTIONS
Bringing a pot of water to a boil.
Meanwhile, cut the tomatoes in half and brown them with 5-6 Tbsp. oil, 1 crushed garlic clove, pepper and a pinch of salt in a pan as wide as the length of the spaghetti. Cook over high heat for 3-4 minutes. Add a ladle of boiling water from the pot and crush some of the tomatoes.
Toast the breadcrumbs in another pan with oil, salt and 1 crushed garlic clove. Mix with the chopped fennel.
Add the uncooked spaghetti to the pan of the tomatoes, adding just enough boiling water to cover them. Cook for 2-3 minutes, adding water if needed, until they are cooked and the water has nearly evaporated. Finish with the breadcrumbs and grated lemon rind.
