Bucatini With Parsley and Bread Crumbs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a cooking magazine in a weekend section. Ingredients:
1/2 lb bucatini pasta |
3 tablespoons extra virgin olive oil |
2 garlic cloves, finely chopped |
1/2 teaspoon red pepper flakes |
1/4 cup dry breadcrumbs |
1 tablespoon kosher salt, plus more for seasoning |
1 cup fresh parsley leaves, loosely packed, coarsely chopped |
1 tablespoon lemon zest (grated) |
2 tablespoons unsalted butter (optional) |
fresh ground black pepper |
8 tablespoons parmesan cheese, grated |
Directions:
1. Cook pasta in a large pot of boiling salted water according to package directions.
2. Meanwhile, heat 2 tbso. of oil in pan over medium-low heat.
3. Add garlic, red pepper flakes, bread crumbs and pinch of salt and saute until garlic is just toasted and bread crumbs are crisp, about 6 minutes, stirring occasionally.
4. Reserve a spoonful of bread crumbs and garlic for garnish.
5. Turn heat off, add parsley and lemon zest and stir well.
6. Set aside until pasta is done.
7. Drain pasta, reserving 1/2 cup of the cooking water.
8. Transfer pasta to pan and turn up heat to medium-high.
9. Add 1/2 cup pasta water, butter if using, pinch of salt and pepper, and stir well.
10. Cook until pasta is coated with sauce.
11. Turn off heat and toss.
12. Adjust seasoning, divide among warmed plates and garnish with reserved bread crumbs.
13. Serve cheese on the side.
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