Weight loss with pasta and breadcrumbs

A CRUNCHY BREADCRUMB topping adds a lovely texture to any pasta dish, and it's a great way to use up stale bread.
It is also a very quick and easy recipe to make - taking us around 15 minutes from start to finish. It's a fabulous way to use store cupboard (and frozen) ingredients: dried pasta, tinned tomatoes, stale bread, garlic and frozen prawns. Swap prawns with chicken, cheese or spinach.
A single portion (75g) of dried spaghetti works out at 270 calories with the whole dish, as you see here, working out at around 400 calories.
Cook the spaghetti according to the instructions, and while this is cooking you can prepare the rest of the ingredients.
The ingredients below will serve two:
For the sauce we used half a tin of chopped tomatoes, one clove of crushed garlic, a sprinkle of dried chilli flakes, salt/pepper and warmed this through in a dry frying pan. I added half a small teaspoon of sugar to take the bitterness out of the sauce.
For the breadcrumbs weigh out 50g of stale bread (crust removed) and either roughly chop or put into a blender. Add a clove of crushed garlic, a twist of salt and pepper and a teaspoon of oil. If you have any lemons, you can add lemon zest if you like. Put this mixture into a small, lightly oiled frying pan and fry until browned (around 5 minutes).
We used 100g of raw prawns between the two of us. The prawns take just a few minutes to go pink, and you can add these to the sauce mixture towards the end of cooking.

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