Pasta with garlic breadcrumbs is one of the most delicious, simple, and cheap dishes you can make. I recommend it for any rushed night of the week.
But if you’re not crazy for pasta, go ahead and try the toasted garlic breadcrumbs on other dishes: its like bites of garlic bread throughout your meal.
To make the garlic breadcrumbs, you simply toast breadcrumbs in a pan on the stove with butter, grated garlic, and a pinch of sea salt. Add fresh black pepper and finish cooking to a nice medium toasty brown.
I love to sprinkle the whole thing over pasta, then toss to mix so the crumbs get on all the pasta strands: I add a handful of freshly chopped parsley, and I always grate plenty of Romano over top.
Once you’ve toasted a batch of garlic breadcrumbs they will stay fresh in a sealed jar in the fridge for two weeks.
If you try them with pasta and have extras, save them and use them up in other ways: sprinkle them on macaroni and cheese, or roasted vegetables. You can even add them to a simple salad.
Toasted garlic breadcrumbs INGREDIENTS
- 1 tbsp butter
- 1 clove of fresh garlic
- generous pinch of sea salt
- ⅓ cup breadcrumbs
- fresh black pepper
Toasted garlic breadcrumbs METHOD
- In a small sautee or frying pan melt the butter over medium low heat
- Using the teardrop-shaped holes on a box grater, or a handheld grater, grate the garlic clove over the butter, scraping all the pieces from the grater into the pan; add a generous pinch of salt over the garlic and cook, stirring occassionally, for 1 minute, or until the garlic starts to brown very lightly
- Add the breadcrumbs and mix well to coat with the garlicky butter. Cook for 1-2 minutes, stirring frequently until the breadcrumbs turn light toasty brown; add the fresh pepper, stir to combine and continue to cook another minute. Watch carefully, and remove from the heat when the crumbs reach a medium brown and are no longer damp from the melted butter
If you’re using these toasted garlic breadcrumbs for pasta, sprinkle them over freshly cooked and buttered pasta, 1tbsp per portion, or to taste. Toss to combine well, adding a drizzle of virgin olive oil if it seems too dry. Add chopped fresh parsley and cheese, to taste.
Keep any remaining garlic breadcrumbs in a sealed jar in the fridge for up to two weeks.