Pasta With Garlic Oil And Toasted Bread Crumbs Recipes

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PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS



Pasta With Garlic Oil and Toasted Bread Crumbs image

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

1 lb linguine or 1 lb spaghetti
1 1/2 teaspoons salt, plus
1 teaspoon salt, for sauce (for pasta)
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons)
3 medium garlic cloves, minced-appox. 1T
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1/4 cup dry vermouth
ground black pepper

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

GARLIC BREADCRUMB TOPPING FOR PASTA



Garlic Breadcrumb Topping for Pasta image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons oil
1 tablespoon minced garlic
1 cup panko breadcrumbs

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 GARLICKY BREAD CRUMBS AND ANCHOVIES



Spaghetti With Garlicky Bread Crumbs and Anchovies image

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

1/3 cup extra-virgin olive oil, more as needed
12 anchovies, chopped
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup good dried bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce (optional)
1 teaspoon hot sauce, such as Tabasco, or to taste
1/2 cup roughly chopped parsley
Lemon wedges, for serving

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



Pasta With Bread Crumbs and Anchovies, Sicilian Style image

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

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

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

GARLIC BREADCRUMBS



Garlic Breadcrumbs image

Categories     Bread     Garlic     Bake

Yield makes a little over 1 cup

Number Of Ingredients 4

1 pound stale bread, sliced
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed with a knife
Kosher salt

Steps:

  • Preheat the oven to 350°F.
  • Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
  • When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

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