Spaghetti with Toasted Bread Crumbs and Italian Parsley



4 servings



3/4 cup extra-virgin olive oil
1/4 cup homemade fresh bread crumbs
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup chopped Italian parsley
1 lb. spaghetti *


Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch saute pan, heat olive oil over slow heat. Add bread crumbs and cook, stirring constantly until golden brown (about 3 to 4 minutes). Remove from heat and sprinkle with salt and pepper and set aside. Add chopped parsley. Drop the spaghetti in the boiling water and cook according to package instructions (8 to 13 minutes) until al dente. Drain in colander and pour into pan containing bread crumbs. Toss over medium heat until coated and serve immediately.

Author's Comments

* preferably DiCecco<br />
<br />
This dish gets no cheese! Season only with fresh cracked pepper.

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2 Recipe Reviews

Anthony M Giordano

Anthony M Giordano reviewed Spaghetti with Toasted Bread Crumbs and Italian Parsley on April 18, 2002

To enhance the flavor of the bread crumbs, saute finely minced garlic in extra olive oil until slightly brown. Add bread crumbs and toast as above.