SPAGHETTI WITH TOASTED GARLIC BREADCRUMBS
Provided by Roz
Number Of Ingredients 14
Steps:
- Cook the pasta in a large pot of boiling, salted water (1-1/2 tsp), until AL DENTE.
- Drain, reserving 1 cup of the pasta water.
- Gently heat 3 Tbsp. of olive oil in a large, heavy frying pan over medium (do not burn).
- Add the onion and garlic. cooking until fragrant, about a minute or two (do not burn).
- Mix in another 1/2 tsp. salt and the oregano, black pepper, and red chili pepper flakes.
- Remove from the heat and set aside.
- In the same frying pan, add the remaining olive oil and butter and gently heat on medium.
- Add the breadcrumbs and cook until toasted golden brown and fragrant, stirring frequently so they do not burn, about 2 - 3 minutes.
- Turn off the stove burner.
- Mix into the toasted breadcrumbs: the sauteed garlic, onion, oregano, chili pepper, salt and pepper mixture.
- Mix in the parmesan cheese.
- When the pasta is finished cooking, toss the pasta into the frying pan with the breadcrumb mixture gently tossing to coat the pasta evenly.
- Add some reserved pasta water OR olive oil if needed to loosen the pasta, adding about 1/4 cup at a time until your preferred consistency is achieved (I used a whole cup of the reserved pasta water and another 1/4 cup of extra virgin olive oil.
- Transfer to a large pasta platter and garnish with basil leaves and shaved Parmesan cheese.
- Offer basil pesto to guests to add to their pasta if desired.
GARLIC BREADCRUMB TOPPING FOR PASTA
Steps:
- Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.
PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Provided by Paula Wolfert
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams
PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS
This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!
Provided by MailbagMary
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
- Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
- Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
Nutrition Facts : Calories 626, Fat 19.5, SaturatedFat 4.7, Cholesterol 10.8, Sodium 1565.8, Carbohydrate 91.4, Fiber 4.1, Sugar 3.7, Protein 17.3
SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS
Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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