Spaghetti with Bread Crumbs
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
American
Spaghetti with Bread Crumbs
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This spaghetti with bread crumbs is a simple yet impressive meal made with pasta, bread crumbs, garlic, fennel seed, and cheese. Perfect for those days when there's nothing left in the fridge.
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Ingredients
- One piece bread dried-out day-old, preferably baguette
- 2 to 4 tablespoons extra-virgin olive oil plus lots more for drizzling
- 3 to 4 garlic minced, cloves
- 1/4 teaspoon fennel seed coarsely crushed
- salt to taste
- black pepper freshly ground, to taste
- Generous pinch red pepper flakes
- 4 ounces spaghetti or linguine or other similarly shaped pasta
- Chunk pecorino romano for grating (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
- Using a serrated knife, carefully saw the baguette, if using, into thin slices. Using your fingers, crumble the bread to create a nice mixture of coarse and fine crumbs.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the crumbs and gently fry them, stirring occasionally and letting them slowly take on color. (You may need to add up to 2 more tablespoons oil to the skillet, depending on just how many bread crumbs you have.)
- When the bread crumbs are golden and crisp, add the garlic and fennel seeds, stir, and cook for a minute or so more. Season the crumbs quite generously with salt, pepper, and red pepper flakes. Remove from the heat.
- Drain the pasta, reserving the cooking water. You don't need to be obsessive about draining the pasta until no water clings to the strands; in fact you want just a touch of the pasta water to cling to the pasta.
- Toss the pasta in the skillet with the bread crumb mixture. Drizzle with oil—preferably quite a lot more oil for the best results. If the mixture seems dry, add a dribble of the pasta cooking water. If using, sprinkle with grated pecorino Romano to taste.
Notes
- Kids Who Don’t Like Things Spicy
- Moms, you may want to separate hold the chili flakes and perhaps the fennel seeds, depending on how adventuresome your little eaters.
- Those Who Like Things A Little Extra Healthy
- If you’ve got some farro pasta or other nutty, whole-grain pasta in your pantry, this is the place to use it.
Nutrition Information
Show Details
Serving
1portion
Calories
342kcal
(17%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
10g
(50%)
Sodium
5mg
(0%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 342kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 5mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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