September 29, 2010

Spaghetti With Garlic Bread Crumbs (The Denver Post, 09/29/2010)


8 slices stale ciabatta or French bread
4 tablespoons extra- virgin olive oil
3 garlic cloves, minced
Pinch salt

About 1 tablespoon salt
1 pound dried spaghetti
4 tablespoons extra- virgin olive oil
4 cloves garlic, sliced
Pinch chile flakes
3 tablespoons capers
1/4 cup dry white wine
1 cup grated pecorino
1 cup garlic bread crumbs
Salt and freshly ground pepper

Preheat oven to 325 degrees.

Toast the bread on a sheet tray until dry and golden brown, about 20 minutes. Cool the bread slightly, then transfer to a resealable plastic bag. With a bottom of a small, heavy frying pan, crush the toasted bread until it is coarse but not powdery.

Transfer the bread crumbs to a small mixing bowl and fold in the olive oil, garlic and salt. Place in a sealed container at room temperature until ready to use.

To make spaghetti with bread crumbs: Fill a large pasta pot with water and salt assertively. Bring to a boil covered. Sprinkle in the spaghetti (this will keep it from sticking together), stir well and cover. Bring the water back to a boil and remove the cover.

In a large saute pan, heat 4 tablespoons of olive oil over low-medium heat. Add the garlic and cook until softened, fragrant and lightly colored, about 4 minutes. Add the chile flakes and capers and cook 1 minute. Add the white wine off the heat (to keep it from catching fire). Return to the flame and cook off the alcohol, about 2 minutes.

When the pasta is al dente, drain it, reserving a few tablespoons of pasta water. Add the pasta and the pasta water to the pan and toss well. Toss in half the grated pecorino and season with salt and freshly ground pepper. Divide the pasta among four bowls and top with the bread crumbs and the rest of the pecorino. Serve immediately.

Posted by Orrin Judd at September 29, 2010 5:43 AM
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