Best Orecchiette With Toasted Bread Crumbs Recipes

ORECCHIETTE WITH TOASTED BREADCRUMBS

Orecchiette with Toasted Breadcrumbs image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

Steps:

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

ORECCHIETTE WITH SLOW-COOKED GARLIC, CAPERS, AND BREAD CRUMBS

Orecchiette with Slow-Cooked Garlic, Capers, and Bread Crumbs image

Orecchiette is tossed with a sweet and spicy garlic olive oil and topped with toasted breadcrumbs.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 10

Ingredients

1 head garlic, separated into cloves and peeled
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup cubed crusty Italian bread
1 anchovy fillet
1/4 cup drained and chopped capers
1/2 teaspoon crushed red pepper flakes
1 pound orecchiette
1/2 cup grated Parmesan
1/2 cup fresh flat-leaf parsley leaves

Steps:

Bring a large pot of salted water to a boil.
Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and tender, about 25 minutes. Transfer the garlic to a bowl using a slotted spoon and smash with a fork.
Add the cubed bread to the skillet and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl using a slotted spoon, and when cool, crush into crumbs with your hands.
Stir the anchovy into the skillet until dissolved. Remove the skillet from the heat and stir in the capers, red pepper flakes, mashed garlic, and a few grinds of pepper.
Add the orecchiette to the boiling water and cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the cooking water and cheese. Toss to coat. Sprinkle the parsley and bread crumbs over the top and serve.

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