Linguine with garlic infused breadcrumbs
If you are in the mood for a carb fest, this is the perfect dish. It's a great way to use up left over artisanal bread and pretty much make a delicious meal out of nothing. The bread is toasted in olive oil (do not skimp on the oil), and infused with garlic, fennel, and red chili. The fennel is subtle and gives this dish the grown up touch. I have adapted this recipe from David Tanis' book One Good Dish. Serve it with some roasted vegetables to feel you are eating healthy!
2 1/2 cups bread crumbs from stale artisinal bread (use the food processor to get large crumbs)
2 tablespoons olive oil
3 large garlic cloves, minced
¼ teaspoon coarsely crushed fennel seeds
scant 1/4 teaspoon kosher salt
Generous grinds of fresh black pepper
1/2 teaspoon dried red chili flakes
6 oz whole wheat linguni
A chunk of Pecorino Romano or Parmesan cheese for grating
Good quality extra virgin olive oil for drizzling
1. Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the crumbs and let them fry gently and slowly take on color, stirring occasionally about 5 minutes. When they are golden and crisp, add the minced garlic and fennel seeds and cook for a minute or so. Season the crumbs with scant 1/4 teaspoon kosher salt and about 30 grinds of fresh black pepper. Finally add the dried red chili pepper and remove from the heat and keep aside.
2. Cook the pasta in boiling well-salted water as per the instructions on the box. Drain and toss the pasta with about 1 1/2 tablespoons of extra virgin olive oil. Sprinkle the breadcrumbs on top and garnish with grated pecorino romano cheese. Mix the breadcrumbs and cheese with the pasta before eating.
Serves 2 with a side of roasted vegetables
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Linguine with garlic infused breadcrumbs |
2 tablespoons olive oil
3 large garlic cloves, minced
¼ teaspoon coarsely crushed fennel seeds
scant 1/4 teaspoon kosher salt
Generous grinds of fresh black pepper
1/2 teaspoon dried red chili flakes
6 oz whole wheat linguni
A chunk of Pecorino Romano or Parmesan cheese for grating
Good quality extra virgin olive oil for drizzling
1. Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the crumbs and let them fry gently and slowly take on color, stirring occasionally about 5 minutes. When they are golden and crisp, add the minced garlic and fennel seeds and cook for a minute or so. Season the crumbs with scant 1/4 teaspoon kosher salt and about 30 grinds of fresh black pepper. Finally add the dried red chili pepper and remove from the heat and keep aside.
2. Cook the pasta in boiling well-salted water as per the instructions on the box. Drain and toss the pasta with about 1 1/2 tablespoons of extra virgin olive oil. Sprinkle the breadcrumbs on top and garnish with grated pecorino romano cheese. Mix the breadcrumbs and cheese with the pasta before eating.
Serves 2 with a side of roasted vegetables
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