November 22nd, 2024
Recipes
Italian Breadcrumb Pasta
Valentina P
- Difficulty
•
- Time 25"
This is a simple, richly textured pasta dish that is loved in many Italian kitchens. Made with toasted breadcrumbs, garlic-infused olive oil, a little lemon, and spaghetti. When serving, leave a bit of extra toasted crumbs at the table for people to add as desired (we tend to add a lot of breadcrumbs).
How To MakeDiet Type: Plant-based
Shopping List
- 12 ounces dry spaghetti (can use gluten-free)
- 3/4 cup finely-ground unseasoned breadcrumbs (we use this recipe)
- 3 handfuls leafy greens of choice, chopped (optional, Note 1)
- 33333333/100000000 cup extra virgin olive oil
- 3 tablespoons capers, drained
- 1/2 lemon, juiced
- 3 garlic cloves, chopped
- salt and red pepper flakes, to taste
Instructions
- Step 1: Cook the pasta until it's al dente, according to package directions. Drain.
- Step 2: Heat a dry frying pan over medium heat. Once hot, add the breadcrumbs and gently toast the crumbs. Stir the crumbs frequently to brown on all sides. Once golden and fragrant, transfer immediately to a small dish. Keep an eye on them to prevent to burning, this step should only take a few minutes.
- Step 3: If using the optional greens, place the same empty pan over medium-high heat add the leafy greens. Cook until they are wilted and slightly charred, about 5 to 8 minutes. Set aside.
- Step 4: Add the olive oil and garlic to the emptied frying pan. Cook over medium heat until the garlic becomes slightly golden, about 30 seconds.
- Step 5: Add the drained spaghetti to the pan with the garlic oil. Toss to coat. Add the optional greens, capers, most of the toasted breadcrumbs, lemon juice, and pepper flakes. Toss again to combine.
- Serve: Portion out the pasta into bowls. Leave extra olive oil, lemons, and breadcrumbs on the table to top your pasta as desired.
Recipe Notes
Note 1: Beet greens, spinach, and mustard greens are all great options here.
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What you should eat next
Italian Breadcrumb Pasta
PT25M 12 ounces dry spaghetti (can use gluten-free) 3/4 cup finely-ground unseasoned breadcrumbs (we use this recipe) 3 handfuls leafy greens of choice, chopped (optional, Note 1) 33333333/100000000 cup extra virgin olive oil 3 tablespoons capers, drained 1/2 lemon, juiced 3 garlic cloves, chopped salt and red pepper flakes, to taste Gluten Free Vegan 4 Servings
Ingredients:
