Herby Spaghetti with Crispy Breadcrumb Topping

My youngest asked for spaghetti for dinner. Fine says I. I fancied a robust tomato sauce packed with herbs and garlic. But then I had a little hankering for a spaghetti with garlicky breadcrumbs. Tomato sauce or crispy breadcrumbs? A hefty dilemma for a Monday night…decided on both. We’ll have a lovely tomato sauce and scatter over crunchy, garlic infused breadcrumbs. Oh the decadence.

I’m definitely not a multi task kinda gal so I prepared each element before moving on to the next. I made the sauce and while it was bubbling away I got on with the breadcrumbs then left them to the side while the spaghetti bubbled away.

This was a delicious triumph and wonderfully quick & easy to pull together. I’d recommend throwing a quick salad together as this is not big on the veg count.

Herby Spaghetti with Crunchy Breadcrumbs

Serves 4 – 5


For the tomato sauce

  • 2 tablespoons of olive oil
  • 1 clove of garlic, finely chopped
  • About 2 tablespoons of fresh rosemary, finely chopped
  • A teaspoon of chilli flakes
  • A teaspoon of dried sage
  • 1 tin of chopped tomatoes
  • A tablespoon of plain flour
  • A tablespoon of milk
  • Salt and pepper

For the garlic breadcrumbs

  • 1 tablespoon of olive oil
  • A thick doorstep of stale bread, whizzed into breadcrumbs or grated
  • 1 clove of garlic, finely chopped
  • Salt
  • 500g spaghetti
  • Parmesan cheese to serve


  • First of all, get the sauce on: heat 2 tablespoons of oil in a pan and add your rosemary and garlic. Stir it around for a minute or so then pour over the tomatoes and add the sage and chilli flakes.
  • Pop a lid on the pan and simmer for about 25 minutes.
  • Meanwhile, heat a tablespoon of oil in a small frying pan and gently cook your breadcrumbs and garlic with a pinch of salt until crisp and golden. Don’t turn the heat up too high or the garlic will burn and taste acrid. Once crisp, just leave to the side.
  • While this is happening, cook your spaghetti.
  • Once the sauce has had its simmer time, stir the flour with a couple of tablespoons of water then stir this flour mixture into the sauce along with the milk. Cook, without the lid on, for a final 5 minutes. Season to your liking.
  • Drain the cooked spaghetti and stir through the lovely herby sauce.
  • Serve with a generous scattering of crispy breadcrumbs, a good grating of parmesan and a gorgeous salad.