For a fresh and easy weeknight dinner, try this recipe for Spaghetti with Broccolini, Chili and Breadcrumbs. The combination of pasta and breadcrumbs is eternally comforting, like a well worn cardigan you pull on at the end of the day. In this recipe that homey pairing is jazzed up with a potent blend of garlic, red chili flakes and black pepper that will get your tastebuds dancing. Just because it’s the weeknight doesn’t mean you can’t have a little fun.
Spaghetti with Broccolini, Breadcrumbs and Chili Flakes
1/2 cup bread crumbs or Panko
Freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes, or to taste
1 pound broccolini, ends trimmed, cut in 1 inch pieces
2 garlic cloves, minced
1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling
Toast the breadcrumbs in a dry skillet over medium heat until light golden. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Transfer to a bowl and set aside.
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. While the pasta is cooking, heat olive oil and chili flakes in a deep skillet over medium heat. Add broccolini, garlic and 1 teaspoon salt. Saute until broccolini is tender and bright, 3-4 minutes.
Drain the pasta, reserving 1 cup of the water. Transfer pasta to a large bowl. Add broccolini, half of the bread crumbs and 1/2 cup grated cheese. Toss to combine. If the pasta is too thick add a little reserved water to desired taste and consistency. To serve, sprinkle with remaining bread crumbs and cheese, to taste. Garnish with freshly ground black pepper.
If you like this, you might enjoy these TasteFood recipes:
Orecchiette with Roasted Cauliflower, Prosciutto and Peas
Pasta with Bacon and Brussel Sprouts