Pasta With Garlic Oil and Toasted Bread Crumbs
photo by makenzie_mason
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb linguine or 1 lb spaghetti
- 1 1⁄2 teaspoons salt, plus
- 1 teaspoon salt, for sauce (for pasta)
- 1 tablespoon unsalted butter
- 1⁄4 cup dry breadcrumbs
- 1⁄2 ounce parmesan cheese, grated (about 2 tablespoons)
- 3 medium garlic cloves, minced-appox. 1T
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 cup dry vermouth
- ground black pepper
directions
- Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
- Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
- Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
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Reviews
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Absolutely fantastic! I practically live on pasta, so I'm always looking for new, healthy recipes with lots of taste. This is definitely one of them. I doubled the garlic, used about half the amount of red pepper flakes, reduced the salt, and added dry white wine instead of vermouth. I didn't bother to heat a bowl in the oven, but added the pasta to the skillet and tossed it with the garlic mixture. I sprinkled the breadcrumbs on top of the pasta after plating it. Thanks a lot for a great recipe!
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Super yummy and very simple! Used fresh Parmesan and homemade dry breadcrumbs. This recipe is so simple that good ingredients matter. Am so sorry I had no vermouth, had to make do with white wine. Can't wait to try again as stated. Cook's Illustrated never disappoints! Thanks for sharing the recipe!
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Very easy to make and very different to how I'm used to pasta and garlic oil. I love the addition of the toasted breadcrumbs. Who would have thought. I also love the flavors of garlic, oil and pepper. I didn't have vermouth so I used dry chardonay that I had at home. I also used 100% whole wheat pasta. My 2 year old is eating it up as I type this. My husband is cracking up b/c she is SHOVELING it into her mouth. I'm on a juice fast, but just had to try this and couldn't stop eating it. My husband is on Atkins, but I made him take a bite and he said it was pretty good. Thanks, Mary!
Tweaks
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Absolutely fantastic! I practically live on pasta, so I'm always looking for new, healthy recipes with lots of taste. This is definitely one of them. I doubled the garlic, used about half the amount of red pepper flakes, reduced the salt, and added dry white wine instead of vermouth. I didn't bother to heat a bowl in the oven, but added the pasta to the skillet and tossed it with the garlic mixture. I sprinkled the breadcrumbs on top of the pasta after plating it. Thanks a lot for a great recipe!
RECIPE SUBMITTED BY
MailbagMary
Yamhill, Oregon
I?m retired, and I love to cook!