Pasta with Toasted Breadcrumbs

Serves 4 as a main dish, 6 to 8 as a side dish

This Italian-inspired recipe is super easy and very good as a nice change of pace from the usual pasta. Serve as a light main dish or a simple side dish. Use whatever herbs you prefer or that complement the meal.

Ingredients

• 1/2 cup olive oil
• 3 cups fresh breadcrumbs
• 4 large garlic cloves, minced
• Freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 pound pasta, such as spaghetti, linguine or capellini

Heat the olive oil in a large sauté pan over medium heat. Add the breadcrumbs and sauté until golden, about 5 minutes. Add the garlic and sauté another minute or two. Remove from heat; add the cheese, parsley, salt and pepper. Stir well to combine.

Meanwhile, cook the pasta according to package directions for al dente. Drain, reserving some of the cooking liquid. Add the pasta to the pan with the breadcrumbs. Toss over low heat until pasta is coated, adding a little of the reserved pasta water if it appears dry. Serve immediately, passing extra cheese.

Notes: This is great with whole wheat or multigrain bread, as well as pasta. I like it with the cheese, but that can be omitted. The recipe calls for three cups of crumbs, but I have made it with less. You can use as few as one cup, depending on what you want. If serving as a side dish, cut the recipe in half for four servings. I would also consider using a shorter pasta, such as bowties.

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