Spaghetti with Toasted Breadcrumbs
Here is a super easy recipe I got from Mario Batali:
But in case you can’t locate that, this is really easy. Take your stale (or even fresh) bread and put it into a food processor or blender or something like a Magic Bullet. I used some few day old baguette from Balthazar bakery. I sliced and diced it up as best I could, about 1/4 of it, then put in the Magic Bullet, and pulsed it several times for several seconds (its not really a food processor, but it works on smaller tasks). Then I put in a sauce pan and gently toasted the finer bread crumbs with salt, pepper, oregano and chopped parsley rather than do it in the oven.
I didn’t have spaghetti, but I had linguine, so I started that in boiling water, put the toasted breadcrumbs in a separate dish, and then heated my olive oil, crushed red pepper, and thinly sliced garlic. After 5 minutes or so, I picked out all the garlic, added in half the bread crumbs, and continued to cook while the pasta was finished. To that saucepan I added in my pasta, with some of the pasta water and mixed it all in well. Afterward, I put it in a warmed pasta dish and sprinkled the rest of the bread crumbs for that extra crunch. You can even hit it with a light drizzle of some more extra virgin olive oil, but no matter how you do it, its hard to mess up, and its absolutely delicious. Peasant eating never tasted so good. Follow Mario’s recipe, but being snowed in, and what I had on hand, this is what I used:
INGREDIENTS to Serve 2 People:
- 1/2 Box of Spaghetti, Linguine, Capellini and/or Thin Spaghetti
- 1/4 Loaf of Baguette Bread, cubed, put in food processor until its finely ground (about a half cup)
- 3 Cloves Garlic, thinly sliced
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Teaspoon Crushed Chili Flakes
- 1 Tablespoon Fresh Chopped Flat Leaf Parsley
- 1 Tablespoon Combine of Salt, Pepper & Oregano to taste
These simple dishes of Italian peasants are the best, and really come in handy when you are snowed in and don’t feel like fighting to get to the supermarket. All of these ingredients should be ready and waiting in your kitchen, pantry or freezer (yes, I always keep bread in the freezer for such instances).
# # #