Tag Archives: breadcrumbs

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

Tomato Pasta Plate x

Are you looking for an easy and healthy weeknight meal? Here is a light and fresh pasta dinner that is guaranteed to please everyone. I make this recipe when I have gads of cherry tomatoes on hand. Slow roasting coaxes out their natural juices and sugars and intensifies the tomato flavor. Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta. The final touch is a shower of toasted olive oil breadcrumbs, which adds comfort and a rich crunchy texture to the dish.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs
Serves 4

Roasted Tomatoes:
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs

Olive Oil Breadcrumbs:
1/2 cup fine breadcrumbs (or panko)
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Pecorino Romano cheese

Pasta:
1 pound gemelli or fusilli pasta
2 large handfuls of arugula, about 3 cups
1/3 cup finely grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, or to taste
Freshly ground black pepper

Roast the tomatoes:
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes. Remove the tomatoes and discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes, garlic, and any pan juices to a large serving bowl.

Toast the breadcrumbs:
Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet. Add the oil and stir to coat. Return the baking sheet to the oven and toast the breadcrumbs until golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool 5 minutes, then stir in the cheese.

Make the pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes. Add the arugula, cheese, and oil. Toss to combine and slightly wilt the arugula. Add half of the breadcrumbs and stir once or twice to blend. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper. Serve immediately.

Spaghetti with Cauliflower, Chile and Parsley Gremolata

~ Spaghetti, Cauliflower, Red Chile, Parsley, Garlic, Lemon, Breadcrumbs ~

It’s a wonder what a bare refrigerator can produce for dinner. I’ll be honest – the contents of my fridge looked bleak the other day. It was 6 pm, dinner hour was fast approaching, and we were 4 hungry people in the mood for good food – something warm, filling and tasty. I know I write and think about food for most of my day, every day, but sometimes all of that writing and thinking doesn’t materialize as a meal on our dinner plate. This happens, and there we were.

Upon urgent inspection of the refrigerator, I found half a head of cauliflower and a forlorn chile pepper in dire need of rejuvenation, amongst the usual staples including a hunk of cheese and fixings for an oh-so-simple green salad. It would be a pasta night, I knew then, and with these ingredients I made a riff on a gremolata topping. Gremolata is a condiment that traditionally includes parsley, garlic and lemon, served over meat and fish. In this case, I took the basic ingredients of a gremolata and tossed them with breadcrumbs and Pecorino cheese before tumbling the whole lot with finely chopped cauliflower, minced chile and garlic. It was a hit – and so were the groceries I purchased the next day to refill our refrigerator.

Spaghetti with Chile Cauliflower Gremolata

Taste the fresh minced chile for heat, and feel free to adjust the amount of chili flakes to your taste. Serves 4.

1/2 cup panko breadcrumbs
1/2 teaspoon dried oregano
Salt
Freshly ground black pepper
1/2 cup finely grated Pecorino Romano cheese
2 tablespoons finely chopped Italian parsley leaves
1 teaspoon finely grated lemon zest

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided
1 large garlic clove, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 head medium cauliflower, chopped in 1/4 inch pieces, about 2 cups
1 red jalapeno or small Fresno chile, stemmed and seeded, finely diced

Heat panko, oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a skillet over medium heat until breadcrumbs are golden, stirring frequently, about 2 minutes. Remove from heat and transfer to a bowl. When cool, stir in cheese, parsley and lemon zest. Set aside.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil.
While the pasta is cooking, heat 2 tablespoons oil in a skillet over medium heat. Add garlic and crushed red pepper. Saute until fragrant, 30 seconds. Add cauliflower. Saute until cauliflower begins to soften, 3 minutes. Add chile and saute until cauliflower is tender but not mushy, about 3 more minutes. Remove from heat and toss with the spaghetti. Add half of the breadcrumbs and toss again. Divide pasta among serving plates. Sprinkle remaining breadcrumbs over the pasta. Serve warm.

Spaghetti with Broccolini, Breadcrumbs and Chili Flakes

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
Serves 4

1/2 cup bread crumbs or Panko
Salt
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.