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Рецепт Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

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13 голосов | 15222 визита

This thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese was too expensive and often hard to come by. Bread was always on hand and stale bread was never wasted. Stale bread shows up in many classic Italian soups, pastas and even deserts. Crisp, savory breadcrumbs are the star in this dish. The simple ingredients are deceptively flavorful.

This is the basic recipe and is very, very good just the way it is. In Italy, some families toss in toasted crushed, dried red peppers, sardines or anchovies. Others brown a small bit of pancetta or prosciutto in the olive oil step of the recipe.

The beauty of Italian cooking is its long list of core recipes such as this one that have been adapted and changed to suit each family’s tastes and budget.

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Cost per serving $1.19 view details

Инструкции

  1. Heat the olive oil in a large sauté pan over medium heat. Add the breadcrumbs and sauté until golden, about 5 minutes. Add the garlic and sauté another minute or two. Remove from heat; add the cheese, parsley, salt and pepper. Stir well to combine.
  2. Cook the pasta according to package directions for al dente. Drain and add to pan with breadcrumbs. Toss over low heat until pasta is coated. Serve immediately with additional Parmesan cheese.

Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 4 servings
Calories 903  
Calories from Fat 294 33%
Total Fat 33.4g 42%
Saturated Fat 5.78g 23%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 500mg 21%
Potassium 392mg 11%
Total Carbs 124.45g 33%
Dietary Fiber 6.2g 21%
Sugars 6.48g 4%
Protein 24.59g 39%
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Комментарии

  • ShaleeDP
    17 сентября 2013
    Pasta! As long as it is pasta i will give it a go. Love it much. This looks good to try.
    • Catherine Pappas
      15 февраля 2010
      Wow this looks so delicious! I have stored in my recipe box to try!
      • Frank Fariello
        12 февраля 2010
        I made this the other night--with red pepper flakes and anchovies--it was divine!
        • Citronetvanille
          11 февраля 2010
          Oh I love pasta with breadcrumbs, I make it quite often with artichokes and shrimps. Your addition of parmesan is great (not on shrimps though).
          • Frank Fariello
            12 февраля 2010
            I see. Quite a combination! Btw, did your folks ever make pasta alle sarde? A Sicilian classic, as you probably know, but I've never actually tried it. I plan to make it some time soon--any pointers welcome!
            • kathy vegas
              11 февраля 2010
              Yep, my father's parents were from Castelbuono (outside Palermo) and my maternal grandparents were from Germany and Hungary. Grew up with food everywhere. Literally.
              1 reply

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