Charlotte pomodoro spaguetti + garlic granary bread

Put some water boiling with some salt and a little veg oil (veg oil is used so that when you cooking pasta the water doesn't foam up), stick the 400grs of spaghetti in the water and cook for about 10-15 minutes, you want the pasta cooked "al dente" which means cooked but still fairly firm.

While this is doing put a wok or frying pan on the stove pour the oil inside and once very hot add the chopped Charlottes + half of the garlic. Let this cook stirring occasionally until very golden brown, at that stage add the tomato (both the can and the paste) + half of the oregano and one spoon of butter, this should now cook for approx 10 minutes.

While that is doing in a ramikin mix the remaining butter + garlic and oregano, mix this until an omogeneous paste is achieved butter the sliced baguette on both sides and put this in a preheated to 200c oven cook for about 5-7 minutes.

then is just a matter of assembling it all in the plate, see picture...I also added some parmesano greated cheese on top.