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 GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
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
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.
SPAGHETTI WITH TOMATOES, BASIL, AND TOASTED BREAD CRUMBS
In this recipe for spaghetti with tomatoes, basil, and toasted bread crumbs, simple ingredients shine in a silky sauce made with just pasta cooking water, olive oil, garlic, and cheese. So easy and so yummy.
Provided by Taming of the Spoon
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large pot of water for the pasta.
- While the water comes to a boil, prepare the bread crumbs. Heat 2 tablespoons olive oil in a large sauté pan or dutch oven over medium heat. Add bread crumbs and sauté until bread crumbs are crisp and golden brown, about 5 minutes. Transfer bread crumbs to a small bowl. Set aside. Wipe out the sauté pan with a paper towel.
- When the water comes to a boil, salt the water generously and add the spaghetti. Cook spaghetti until very al dente, about 8 minutes. Turn off the heat under the spaghetti.
- In the same pan used for the bread crumbs, heat remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes and sauté very briefly. Using tongs, transfer spaghetti from the saucepan to the skillet.
- Add 1 1/2 cups of the pasta cooking water. Bring to a low simmer, and simmer until the spaghetti is al dente, tossing often. Add another 1/4 cup of the pasta cooking liquid, then gradually add cheese, tossing until cheese is melted and sauce has emulsified. Remove from heat. Add basil and butter and continue tossing until pasta is evenly coated and butter is melted. Season with salt and pepper to taste.
- Divide pasta among four plates and sprinkle with the reserved bread crumbs. If desired, fry eggs to your liking and serve on top of pasta.
PASTA WITH BREAD CRUMBS - LA PASTA CON LE BRICIOLE DI PANE
Another recipe for ZWT 7 - italian tour, that I have not yet tried, but can't wait to make. This truly authentic dish sounds wonderful.
Provided by Baby Kato
Categories European
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1142.5, Fat 36, SaturatedFat 7, Cholesterol 11, Sodium 597.5, Carbohydrate 167.6, Fiber 7.9, Sugar 8, Protein 34.4
GARLIC LOBSTER PASTA
The best aglio e olio base lobster pasta loaded with pieces of lobster and finished with crunchy bread crumbs and a secret ingredient.
Provided by Stephanie
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.
- In a pot of salted water, cook the spaghetti one minute shy of al dente.
- While the pasta is cooking, heat up the remaining oil in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
- When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
- Finish with toasted bread crumbs and enjoy!
Nutrition Facts : Calories 761 kcal, Carbohydrate 79.5 g, Protein 44.6 g, Fat 31.1 g, SaturatedFat 4.2 g, Cholesterol 108 mg, Sodium 741 mg, Fiber 3.7 g, Sugar 3.8 g, ServingSize 1 serving
BUCATINI WITH TOASTED BREAD CRUMBS
Steps:
- Cut off the crust of the bread chunk, and with your fingers tear the interior of the bread into irregular shreds, 1/4 inch or a bit larger-big enough to crunch nicely when toasted. For a pound of pasta, shred 2 full cups of the rough crumbs.
- Heat at least 6 quarts of water, with 1 tablespoon salt, to a rolling boil in the big pot, and add the bucatini. Bring it back to the boil, and cook, partially covered, until al dente.
- As soon as the pasta is in the pot, pour 1/2 cup olive oil into the big skillet, set over medium-high heat, and scatter in the garlic slices. Cook for a couple of minutes, until the garlic is sizzling and fragrant but still pale. Drop in the torn bread crumbs, and stir and tumble them over to coat with oil. Keep tossing as they start to toast and color, sprinkle the oregano over the pot, and continue stirring and tossing. Lower the heat to avoid burning, and as soon as the crumbs and garlic slices are deep gold and crisp, turn off the heat.
- Meanwhile, keep checking the pasta for doneness. As soon as it is cooked al dente, lift out the bucatini with tongs and a spider, let the water drain off for just a second or two, then drop it into the skillet.
- Turn the heat up a bit, and immediately toss the pasta with the bread crumbs and garlic. Sprinkle on 1/2 teaspoon salt, and keep tossing. If the crumbs absorbed all the oil and the pasta seems dry, drizzle over them 2 or more tablespoons extra-virgin olive oil, and toss well. Taste, and season with more salt if needed. Finally, sprinkle on the parsley (and grated Canestrato Pugliese, if you have it, or other pecorino), toss, and serve right away.
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- Toss the breadcrumbs and parsley in a small, dry saucepan. Toast over medium-low heat until the breadcrumbs are golden brown. Stir frequently to prevent burning. Always keep a close eye on the breadcrumbs, because once they start to brown, they brown very quickly! Once the breadcrumbs are golden and fragrant, set aside.
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- Toast the breadcrumbs: Transfer the olive oil and the breadcrumbs to a large saucepan and cook, stirring constantly, over medium/high heat until the breadcrumbs are well browned (about 10 minutes). Reduce heat to medium, add the garlic, the salt and the pepper and cook for 2-3 minutes more, stirring constantly. Remove form the heat.
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- Cook the spaghetti according to instruction on the package, rinse in cold water and set aside. You can start the water and add the spaghetti when boiling, around the time the cauliflower is done.
- Cook the Cauliflower: Heat a cast iron skillet over medium high heat. When the skillet is evenly hot, add oil. Add the cauliflower and toss. Let the cauliflower cook for 3 to 4 mins until browning on some edges. Move it around once in between. Add black pepper or pepper flakes, a good dash salt, parsley and toss well. Cover and cook for another 2-3 mins (this will steam cook the cauliflower). Cook time will depend on the stove and the size of the cauliflower. Cook until al dente. Remove from the skillet.
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