Pasta With Garlic Oil and Toasted Bread Crumbs

READY IN: 30mins
Recipe by MailbagMary

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!

Top Review by Meryl

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!

Ingredients Nutrition

Directions

  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. 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. 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.

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