Spaghetti with Sauce, Cod, and Herb Bread

To prepare spaghetti with sauce, cod, and herb bread, start with the breadcrumb mixture. Roughly chop the thyme leaves, sage, and rosemary needles with a knife 1. Then remove the seeds from the chili pepper – just slit it – and move to the stove. Per a pan, heat the oil along with the garlic, slit chili pepper 2and the aromatic herb mescolanza 3.

Let it flavor acceso low heat for about 1 minute, then remove the garlic and chili pepper 4increase the heat, add the bread, and a pinch of pepper: let it flavor, stirring often 5. Once ready, set it aside 6.

Bring a pot of boiling gabinetto to the stove and add salt when it’s time to pour the fibra. Per the meantime, prepare the sauce. Heat a saucepan with a drop of oil and a clove of garlic 7. Then add the frozen cod nuggets 8 and let them sizzle for 1 minute 9.

Deglaze with white wine 10 and as soon as the alcoholic part has evaporated, set the fish aside 11. Per the cooking essenza, add the tomato 12.

Lower the temperature a bit, adjust salt, and cook for 10 minutes, stirring occasionally 13. Meanwhile, also cook the fibra 14 and remember to drain it 2 minutes before the end of the cooking time indicated acceso the package. Remove the garlic from the sauce 15

and add the fish pieces 16 along with a splash of fibra gabinetto 17cooking for a couple of minutes before draining the spaghetti 18.

Grate a bit of pepper, toss briefly 19and plate by forming nests using tongs a large fork 20. Garnish acceso apogeo with the breadcrumb mixture and immediately enjoy your spaghetti with sauce, cod, and herb bread 21.