Italian toasted breadcrumb and garlic pasta
This Italian pasta with toasted breadcrumbs and garlic is a quick and simple dish you can whip up in minutes. Add any leftovers you have in your fridge and call it a day!
Servings: 4
Calories: 670kcal
Ingredients
- 1 pound (450-500 grams) spaghetti pasta
- ¼ cup olive oil
- 2 ½ cups breadcrumbs
- 1-2 cloves garlic, minced
- freshly grated black pepper and salt to taste
- 1 cup chopped parsley
- 8-10 chopped basil leaves (optional)
- 2 tablespoons nutritional yeast (or 4 tablespoons grated Parmigiano Reggiano for vegetarians)
Instructions
- Toast the breadcrumbs: Transfer the olive oil and the breadcrumbs to a large saucepan and cook, stirring constantly, over medium/high heat until the breadcrumbs are well browned (about 10 minutes). Reduce heat to medium, add the garlic, the salt and the pepper and cook for 2-3 minutes more, stirring constantly. Remove form the heat.
- In the meantime, cook the pasta in a large pot filled with salted water according to the packaging directions. Drain well and mix in the breadcrumbs, the parsley, the basil, and the nutritional yeast (or Parmigiano).
- Serve immediately. Eat!
Notes
Keep in mind that this recipe has no sauce, and the breadcrumbs absorb all the olive oil, so it is on the dry side. If you want it with some extra moisture, reserve half a cup of pasta water before you drain it (or don't drain the pasta completely) and add it back to the pot with the rest of the ingredients.
Vegan additions:
- any leftover vegetables you have in your fridge (broccoli and green beans work well), chopped and sauteed briefly in high heat.
- 1 cup of chopped walnuts, added to the breadcrumbs 2-3 minutes before removing from the heat.
- chili pepper flakes
Nutrition
Calories: 670kcal
