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    You are in: Home / Recipes / Pasta With Garlic Oil and Toasted Bread Crumbs Recipe
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    Pasta With Garlic Oil and Toasted Bread Crumbs

    Pasta With Garlic Oil and Toasted Bread Crumbs. Photo by makenzie_mason

    1/1 Photo of Pasta With Garlic Oil and Toasted Bread Crumbs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    MailbagMary's Note:

    This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
    2. 2
      Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
    3. 3
      Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.

    Ratings & Reviews:

    • on January 23, 2007

      55

      Absolutely fantastic! I practically live on pasta, so I'm always looking for new, healthy recipes with lots of taste. This is definitely one of them. I doubled the garlic, used about half the amount of red pepper flakes, reduced the salt, and added dry white wine instead of vermouth. I didn't bother to heat a bowl in the oven, but added the pasta to the skillet and tossed it with the garlic mixture. I sprinkled the breadcrumbs on top of the pasta after plating it. Thanks a lot for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2008

      55

      Super yummy and very simple! Used fresh Parmesan and homemade dry breadcrumbs. This recipe is so simple that good ingredients matter. Am so sorry I had no vermouth, had to make do with white wine. Can't wait to try again as stated. Cook's Illustrated never disappoints! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2006

      55

      Very easy to make and very different to how I'm used to pasta and garlic oil. I love the addition of the toasted breadcrumbs. Who would have thought. I also love the flavors of garlic, oil and pepper. I didn't have vermouth so I used dry chardonay that I had at home. I also used 100% whole wheat pasta. My 2 year old is eating it up as I type this. My husband is cracking up b/c she is SHOVELING it into her mouth. I'm on a juice fast, but just had to try this and couldn't stop eating it. My husband is on Atkins, but I made him take a bite and he said it was pretty good. Thanks, Mary!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pasta With Garlic Oil and Toasted Bread Crumbs

    Serving Size: 1 (108 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 626.0
     
    Calories from Fat 175
    28%
    Total Fat 19.5 g
    30%
    Saturated Fat 4.7 g
    23%
    Cholesterol 10.7 mg
    3%
    Sodium 1565.8 mg
    65%
    Total Carbohydrate 91.4 g
    30%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 17.3 g
    34%

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