This recipe is a simple dish you can make easily any night of the week. It’s also a great way to use up any stale bread or leftover ends. I always toss old baguettes in the freezer for just such an occasion. Don’t be afraid of the raw garlic, it’s mellowed in the pasta but feel free to adjust the amount of garlic to your liking.Print
- 4 quarts water
- 1 tablespoon salt (for pasta water)
- 1 lb. spaghetti
- 2 tablespoons plus 1/4 c. olive oil
- 1 cup breadcrumbs*
- 1/4 cup finely chopped parsley
- 3–4 cloves finely chopped garlic
- To make the breadcrumbs: 1 piece of bread makes about 1/3 cup breadcrumbs. Tear the bread into pieces and process in a food processor or blender until they’re crumbs. Spread them on a cookie sheet and bake at 250° F for about 10 minutes. They’ll be light golden brown. For just a small batch, I like to use my toaster oven.
- Add salt to water and bring to a boil. Once it’s boiling, add the spaghetti and cook for about 10 minutes.
- While the spaghetti is cooking, put 2 tbsp. olive oil in a skillet over medium heat. Add the brad crumbs once the oil is hot and stir. Bread crumbs will become golden brown is just a few minutes. Transfer to bowl and set aside. Be careful not to let the breadcrumbs get dark brown or they will taste burnt.
- When the pasta is done cooking, set aside about 1/2 c. pasta water before draining. After draining the pasta, return it to the cooking pot, add the olive oil, garlic and parsley and 1/4 c. of the pasta water; add more of the pasta water if the pasta seems dry. Toss to mix well. Add bread crumbs, toss again with salt and pepper to taste.
- Serving Size: 4
- Calories: 685
- Sugar: 5
- Sodium: 829
- Fat: 16
- Carbohydrates: 113
- Fiber: 5
- Protein: 20
- Cholesterol: 0