Spaghetti with Arrabbiata Sauce, Bread Crumbs and Pumpkin Seeds with Herbs

(4 Portions)


  • 300 grams spaghetti

For the sauce:

  • 1 onion, finely diced
  • 4 cloves garlic, sliced
  • 4 red chilies, seeded
  • 2 cans crushed tomatoes
  • 3 sprigs fresh oregano
  • Salt and pepper to taste
  • Baby basil leaves for garnish

For the bread crumbs:

  • 1½ cups whole wheat bread crumbs
  • ¼ cup SOFRUCO pumpkin seeds
  • 2 tablespoons Parmesan cheese, finely grated
  • 3 tablespoons fresh herbs (rosemary, oregano, thyme), finely chopped
  • 3 tablespoons olive oil


  • In a pot, heat some olive oil and sauté the onion and garlic. When lightly golden, add the chilies and cook a few minutes until nicely browned. Add the tomatoes and oregano and continue cooking over very low heat for another 20 minutes. Season with salt and pepper.
  • Mix all the breadcrumb ingredients together well, spread out on a baking sheet and bake at 180ºC for 7 minutes or until the mixture is golden and crisp.
  • Cook the spaghetti in abundant salted boiling water for 8 minutes or until al dente. Drain well and mix with the sauce.
  • To serve, sprinkle the spaghetti with the breadcrumbs and garnish with baby basil leaves.