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.

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