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.