Pasta with Tomatoes and Herbs

Cook the spaghetti according to the package in salted water until al dente. Rinse the tomatoes and cut into quarters. Remove the seeds and cut into cubes. Peel the onion and garlic and dice finely. Sauté the vegetables in 1 tablespoon of olive oil and set aside.

Rinse the herbs and pluck from the stems. Garnish with the basil and finely chop the remaining herbs. Grind the toasted bread slices in a food processor and mix with the herbs. Lightly fry in the remaining oil in a nonstick skillet.