December 4, 2009

A Quick Meal from the Pantry

So tonight I spent a really lovely evening with a bunch of Batesies, Bates parents, and friends of Bates talking about food, television, and food on television!  I had a lively conversation with Kathleen Collins (author of Watching What We Eat) about her book and my blog. Although I didn’t get home until a little after 9, I thought it would be pretty bad form of me not to cook since I had just spent all that time explaining that it’s what I love to do!

So to the hotplate I went for a simple pasta with breadcrumbs.  I know I’ve posted this before, but really, it’s just the greatest, no-fuss dish around.  And, all I had to do was go to my pantry for the ingredients.  In less than 30 minutes, Sam and I had a delicious dinner that must have been (marginally) better for us than take out Chinese!

Pasta with Breadcrumbs

Serves 3

2/3 lb. spaghetti
2 garlic cloves, sliced
3 slices day (or 2) old bread, pulsed into breadcrumbs in a food processor
3 tbsp. olive oil
salt & pepper
1 tsp. dried basil
¼ c. grated parmesan

Boil the pasta according to the package.  Salt the water heavily.  Heat 2 tbsp. oil in a frying pan.  Add the garlic and cook for about a minute until fragrant, but not browned.  Add the breadcrumbs, basil, and pepper and sauté for about 5 minutes.  Take off heat once all the breadcrumbs are crisp.  Once the pasta is done, drain and add to a mixing bowl.  Pour the breadcrumb mixture and the remaining tablespoon of oil over the mixture.  Toss to combine with the parmesan.  Serve with additional parmesan and pepper.

1 comment:

  1. "Take off head once all the breadcrumbs are crisp. "

    OK, will do!


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