garlick-breadcrumb-pasta-1

Yesterday was the reveal day for my October Foodie Pen Pal  package. As I’ve mentioned before, I like challenging myself to make something from at least one item sent to me and so I decided to use the bagel thins that Marisa, this month’s foodie pen pal, sent me. The package also included a sauce for making chili, but that seemed a little too literal for me. Ergo, back to the bagel thins!

One of the things I’ve spied around the internet was this super delicious-looking bowl of pasta piled with breadcrumbs and what looked like parsley. I’ve been kicking around the idea of making it for a while now, so this seemed like the opportune moment. And what a moment I had. The breadcrumbs held all that garlicky goodness close to the noodles. The red pepper added just a little bit of heat under the butter and garlic and lastly, the lemon brought this nice burst of acid to contrast with all the other heavy flavors. So delicious.

october-foodie-penpal-3

Ingredients:

1/2 lb Spaghetti, cooked al dente
Stale Bread or Bagel Thins to make 1 C breadcrumbs
4 Tbsp Butter
1/4 tsp Crushed Red Pepper
1/3 C Chopped Parsley
3 cloves Garlic, pressed or minced
1/2 tsp Salt
1 Lemon
1 Tbsp Olive Oil
Parmesan, for serving

 

october-foodie-penpal-12

Blitz the stale bread or bagel thins in a food processor until it breaks down into crumbs.

Melt the butter in a large pan and add the crushed red pepper.

Add the 1C of breadcrumbs and the parsley and stir the crumbs into the butter so that they get evenly coated. Saute the breadcrumbs until they start to brown and then add the garlic, salt and a good squeeze of lemon. Continue to saute until the breadcrumbs have fully browned and are crispy.

 

october-foodie-penpal-15

Toss the spaghetti with the olive oil and then with about 3/4 of the breadcrumbs. When serving top with more breadcrumbs and some parmesan cheese.

If you happen to have leftovers, saute the cold pasta in a little more olive oil until hot. It’s pretty delicious.

october-foodie-penpal-25

Spaghetti with Garlicky Breadcrumbs
 
Recipe By:
Ingredients
  • ½ lb Spaghetti, cooked al dente
  • Stale Bread or Bagel Thins to make 1 C breadcrumbs
  • 4 Tbsp Butter
  • ¼ tsp Crushed Red Pepper
  • ⅓ C Chopped Parsley
  • 3 cloves Garlic, pressed or minced
  • ½ tsp Salt
  • 1 Tbsp Olive Oil
  • Parmesan, for serving
Instructions
  1. Blitz the stale bread or bagel thins in a food processor until it breaks down into crumbs.
  2. Melt the butter in a large pan and add the crushed red pepper.
  3. Add the 1C of breadcrumbs and the parsley and stir the crumbs into the butter so that they get evenly coated. Saute the breadcrumbs until they start to brown and then add the garlic and salt. Continue to saute until the breadcrumbs have fully browned and are crispy.
  4. Toss the spaghetti with the olive oil and then with about ¾ of the breadcrumbs. When serving top with more breadcrumbs and some parmesan cheese.
  5. If you happen to have leftovers, saute the cold pasta in a little more olive oil until hot. It's pretty delicious.
 

spaghetti-breadcrumbs-22