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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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    Units: US | Metric


    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


      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!

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    • on April 03, 2008


      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!

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    • on July 09, 2006


      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


    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
    Total Fat 19.5 g
    Saturated Fat 4.7 g
    Cholesterol 10.7 mg
    Sodium 1565.8 mg
    Total Carbohydrate 91.4 g
    Dietary Fiber 4.0 g
    Sugars 3.6 g
    Protein 17.3 g

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