PASTA WITH SEASONED BREADCRUMBS

SERVES 4 AS A MAIN DISH

This is very good and a nice change of pace for a pasta main dish. However, it is also excellent as a side dish. If you want to add other herbs, such as oregano or chives, go for it.

INGREDIENTS

1/2 cup olive oil

3 cups fresh homemade 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.

Cook the pasta according to package directions for al dente. Drain and add to pan with breadcrumbs. Toss over low heat until pasta is coated. Serve immediately, passing extra cheese.

Notes: If the mixture seems too dry, just add a little more olive oil. This is great with grain breads, such as 7 or 8 grain. I like it with the cheese, but that could be omitted. This recipe calls for 3 cups of crumbs. I have seen and have made it with less. You could use as few a 3/4 cup, depending how 'bready" you want it to be. If serving as a side dish, cut the recipe in half for 4 servings. I would also consider using a pasta such as bowties or breaking the long pastas into smaller pieces.

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