Best Bread Crumbs For Pasta Recipes

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
• Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
• Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
• Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
• Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
• Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
• Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
• Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
• Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

SPAGHETTI WITH OLIVES AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

PASTA WITH BREAD CRUMBS - LA PASTA CON LE BRICIOLE DI PANE

Steps:

• Prepare your favorite Spaghetti noodles and set aside.
• In a large or deep frying pan add the olive oil, crushed garlic clove and bread crumbs and fry until golden brown.
• Next add the cooked pasta into your frying pan, warm and toss contents until well coated.
• Plate and sprinkle with parmesan cheese.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.