SPAGHETTI WITH BREAD CRUMBS
This spaghetti with bread crumbs is a simple yet impressive meal made with pasta, bread crumbs, garlic, fennel seed, and cheese. Perfect for those days when there's nothing left in the fridge.
Provided by David Tanis
Categories Mains
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
- Using a serrated knife, carefully saw the baguette, if using, into thin slices. Using your fingers, crumble the bread to create a nice mixture of coarse and fine crumbs.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the crumbs and gently fry them, stirring occasionally and letting them slowly take on color. (You may need to add up to 2 more tablespoons oil to the skillet, depending on just how many bread crumbs you have.)
- When the bread crumbs are golden and crisp, add the garlic and fennel seeds, stir, and cook for a minute or so more. Season the crumbs quite generously with salt, pepper, and red pepper flakes. Remove from the heat.
- Drain the pasta, reserving the cooking water. You don't need to be obsessive about draining the pasta until no water clings to the strands; in fact you want just a touch of the pasta water to cling to the pasta.
- Toss the pasta in the skillet with the bread crumb mixture. Drizzle with oil-preferably quite a lot more oil for the best results. If the mixture seems dry, add a dribble of the pasta cooking water. If using, sprinkle with grated pecorino Romano to taste.
Nutrition Facts : ServingSize 1 portion, Calories 342 kcal, Carbohydrate 44 g, Protein 8 g, Fat 15 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 12 g
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 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
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
SPAGHETTI WITH ANCHOVIES, OLIVES, AND TOASTED BREAD CRUMBS
Categories Fish Olive Pasta Dinner Summer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 10
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
- Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives.
- In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.
- In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.
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
PASTA WITH CAPERS, GARLIC, AND BREAD CRUMBS
Steps:
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
- Boil pasta until al dente.
- While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
- Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
- Serve pasta with Parmesan.
SPAGHETTI WITH OLIVES AND BREAD CRUMBS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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Servings 4Total Time 40 mins
- Preheat the oven to 400°. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 12 minutes, or until browned and crisp.
- In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer. Transfer the scallops to a large plate. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour in any accumulated juices from the scallops and remove from the heat.
- Drain the spaghetti and transfer it to a large, shallow serving bowl. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.
SPAGHETTI WITH CLAMS AND CRISPY BREAD CRUMBS - FOOD & WINE
From foodandwine.com
Servings 6Total Time 30 mins
- In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
- In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open. Season with salt and pepper, sprinkle with the toasted panko and serve.
SPAGHETTI WITH SPINACH AND BREAD CRUMBS - ITALIAN RECIPES
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- Cook the spaghetti according to package directions, adding the spinach during the last 2 minutes of cooking.
EASY SPAGHETTI AGLIO E OLIO WITH TOASTED BREADCRUMBS
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- Preheat oven to 300 degrees. Toast bread for 15-20 minutes, flipping once during the cooking. Let cool slightly and process in food processor or blender to create breadcrumbs. Toss crumbs with the melted butter, and a good pinch of salt and pepper. Spread in a single layer on your baking sheet and toast for an additional 10-15 minutes, until golden brown.
SPAGHETTI WITH SPECK AND BREAD CRUMBS - LA CUCINA ITALIANA
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- Chop a handful of marjoram. Slice the onion in thin rounds and gently sauté it with 1 Tbsp. oil and 2 Tbsp. butter. Add the marjoram and diced speck and sauté for until the speck is golden.
- Set the sauce aside and keep warm; in the same pan, sauté 6 Tbsp. bread crumbs in the remaining butter.
- In the meantime, bring water to a boil in a large pot and add salt. Cook the spaghetti until al dente. Strain and toss with the sauce, bread crumbs, and pepper to taste. Serve immediately.
SPAGHETTI & ANCHOVIES & BREAD CRUMBS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 411 per servingTotal Time 50 mins
- If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
- In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.
- Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.
- When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.
SPAGHETTI WITH ANCHOVIES AND TOASTED BREADCRUMBS
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- Fill a large saucepan two-thirds full of cold water. Bring to a boil. Pour in a small handful of salt. Add spaghetti, pressing with a wooden spoon to submerge it. Stir several times as the water returns to a boil. Cook until al dente, about 10 minutes.
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- Pour olive oil in a small skillet. Over low heat, gently cook garlic until it begins to color but does not brown.
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