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Add a photoThis thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese was too expensive and often hard to come by. Bread was always on hand and stale bread was never wasted. Stale bread shows up in many classic Italian soups, pastas and even deserts. Crisp, savory breadcrumbs are the star in this dish. The simple ingredients are deceptively flavorful.
This is the basic recipe and is very, very good just the way it is. In Italy, some families toss in toasted crushed, dried red peppers, sardines or anchovies. Others brown a small bit of pancetta or prosciutto in the olive oil step of the recipe.
The beauty of Italian cooking is its long list of core recipes such as this one that have been adapted and changed to suit each family’s tastes and budget.
Ingredientes
- 1/2 cup olive oil
- 2 cups fresh homemade breadcrumbs
- 2 large garlic cloves, very finely minced
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped fresh Italian parsley
- Salt and pepper to taste
- 1 pound pasta, such as spaghetti, linguine or capellini
Direcciones
- 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 with additional Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 903 | |
| Calories from Fat 294 | 33% |
| Total Fat 33.4g | 42% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 500mg | 21% |
| Potassium 392mg | 11% |
| Total Carbs 124.45g | 33% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.48g | 4% |
| Protein 24.59g | 39% |
Evaluaciones
10 de Febrero de 2010
Looks wonderful. I always associate this dish with Sicily--were your folks from there?Yo he cocinado/probado esta receta
11 de Febrero de 2010
That really looks good, given the handful of ingredients. This is just the kind of recipe I'm always on the lookout for - few ingredients but loads of flavour. Thanks for a great post.
11 de Febrero de 2010
omg this looks fabulous cant wait to try this sounds sooooooo good!
17 de Febrero de 2010
This cooks up awesome...sans the smelly fish food for his land lubber.Yo he cocinado/probado esta receta
07 de Marzo de 2010
What a great way to serve pasta...Yo he cocinado/probado esta receta
22 de Abril de 2010
My grandmother and mother made this all the time. I still make it from time to time. It is fast and love the crunchness.Yo he cocinado/probado esta receta
Comentarios
17 de Septiembre de 2013Pasta! As long as it is pasta i will give it a go. Love it much. This looks good to try.
15 de Febrero de 2010Wow this looks so delicious! I have stored in my recipe box to try!- 12 de Febrero de 2010I made this the other night--with red pepper flakes and anchovies--it was divine!
11 de Febrero de 2010Oh I love pasta with breadcrumbs, I make it quite often with artichokes and shrimps. Your addition of parmesan is great (not on shrimps though).- 12 de Febrero de 2010I see. Quite a combination! Btw, did your folks ever make pasta alle sarde? A Sicilian classic, as you probably know, but I've never actually tried it. I plan to make it some time soon--any pointers welcome!
11 de Febrero de 2010Yep, my father's parents were from Castelbuono (outside Palermo) and my maternal grandparents were from Germany and Hungary. Grew up with food everywhere. Literally.1 reply
