To Make the Crispy Breadcrumbs:

1. Preheat oven to 180 C and line and oven tray with baking paper. Set aside.
2. Place the day old sourdough bread, parmesan, herbs and salt and pepper into the bowl of a food processor.
3. Pulse the breadcrumbs until some pieces are finely chopped whilst others remain quite large.  With the motor running, quickly drizzle in the olive oil to coat the breadcrumbs.
4. Place the breadcrumbs onto the prepared tray and bake for 20-25 minutes (stirring occasionally) or until golden, crispy and crunchy.  Set aside.

To Make The Jammy Cherry Tomato Pasta Sauce:

1. Place a fry pan over medium heat and drizzle in a little olive oil.
2. Add the cherry tomatoes, fig date and balsamic relish, rosemary, sage, thyme, oregano, garlic cloves and season with salt and pepper.
3. Cook, stirring occasionally for 15 minutes or until jammy and thickened. 
4. Taste the sauce for sweetness and if desired add the honey and cook for 1-2 minutes.
5. Remove the garlic cloves and herbs from the sauce.
6. Bring a large pot of water to the boil.
7. Add salt to season, spaghetti and cook according to packet instructions.
8. Add cooked spaghetti directly into the pan of simmering jammy cherry tomato sauce and toss to combine.  Set aside.

To Make the Crispy Herbs and Lemon:

1. Place a small pan over low-medium heat and drizzle in a little olive oil.
2. Carefully add the rosemary, thyme, oregano, sage and lemon rind and cook for 2-3 minutes or until golden and crispy.
3. Place on a paper towel.  Set aside.

To serve:

1. Place the jammy cherry tomato-soaked spaghetti onto a serving dish.  Nestle mozzarella ball amongst the spaghetti, top with crispy breadcrumbs, and sprinkle over the crispy fried herbs and lemon. Enjoy x