Fusilli With Toasted Garlic Breadcrumbs

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a Tuscan peasant dish. I used the longer version of Fusilli pasta for this, but I believe spaghetti would work just fine. Adapted from Williams-Sonoma, Kitchen Library, Pasta series.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions reserving 3/4 cup of the cooking water.
  2. Meanwhile, in a large pan, heat the oil over medium heat.
  3. Add the garlic and saute just until turning color.
  4. Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
  5. Drain the pasta and place in a hot bowl.
  6. Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
  7. Divide between 4 hot plates and sprinkle reserved crumbs over each serving.
  8. Garnish with parsley if desired.
  9. Serve immediately.
Most Helpful

4 5

Very nice, but somewhat plain. Goes great with a tasty main dish,though. Instead of using the water to mix, I used about 1 tblsp. olive oil. Really liked the breadcrumbs in this. Made foe Spring PAC,2011.

5 5

This was just what I wanted tonight! Something light, fast, and easy. I added some chile flakes as suggested by another reviewer, and they gave this just the extra bite of flavor it needed. I cut the recipe down to one serving; used thin spaghetti, and day old homemade French bread that I processed into crumbs. I'd cut back on the oil just a touch next time (maybe 1 1/2 T for 1 serving) and in addition to the chile flake, I'll add some dried Italian seasoning to the oil as I saute the garlic. This is soooo easy that there really are a bunch of ways to adapt the recipe and make it your own. Thanks for posting a great recipe!

4 5

This was good, quick and easy. Thanks, Lori Mama! We enjoyed it. Made for holiday tag.