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
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.
"Take off head once all the breadcrumbs are crisp. "ReplyDelete
OK, will do!