Spaghetti with toasted bread crumbs and italian parsley
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | cup | Extra-virgin olive oil |
¼ | cup | Homemade fresh bread crumbs |
Salt; to taste | ||
Freshly-ground black pepper; to taste | ||
½ | cup | Chopped Italian parsley |
1 | pounds | Spaghetti; preferably dicecco |
Directions
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
In a 10-inch to 12-inch sauté 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.
This dish gets no cheese! Season only with fresh cracked pepper.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5678)
Per serving: 779 Calories (kcal); 42g Total Fat; (48% calories from fat); 15g Protein; 85g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
Related recipes
- Ricotta cookies
- Roasted beets
- Sausage in cream sauce
- Shrimp greek style
- Shrimp scampi and pasta
- Sicilian skillet chicken
- Skinny fettuccine alfredo
- Sonoma fettuccine alfredo
- Spaghetti pizza deluxe
- Spaghetti rolls
- Spaghetti sauce with turkey meatballs
- Spaghetti with bacon sauce
- Spaghetti with broccoli-cheese sauce
- Spaghetti with eggplant sauce
- Spaghetti with tomato sauce
- Spicy sesame noodles
- Spinach frittata with creole sauce
- Spiny lobster risotto
- Spumante fruit salad
- Stuffed peppers, onions and tomatoes