Cooking Corner - Bread Cumb Pasta

Back to Italy, Sicily actually. I’ve been researching pasta and unusual recipes. This one sounded simple, so why not try it. Absolutely wonderful is all I have to say. Spaghetti with a crunch? Wow.

When buying Pasta – always read the ingredients. Semolina Flour coarsely ground from Durham Wheat is best. Semolina is the key word. It is best because it is Coarse and soaks up sauce. Yum.

PASTA CA’ MUDDICA (PASTA WITH BREADCRUMBS)

2 Servings

Ingredients:

2 portions of Spaghetti – about 6 oz works for us

1/3 Loaf stale dense bread – I used Belgian Loaf – remove the crust and feed it to the birds – you could simply use slices of Sourdough Sandwich Bread or whatever you think best. Soft Breads will be too doughy.

1 Clove Garlic – x2 if they are small - minced – easiest way is through a garlic press – texture is a conductor of flavour – We’re cooking the Garlic – it will be mild but needed.

3 Tbsp Parmigiano Reggiano or Pecorino Romano. Grated finely. Good to have extra nearby to thicken sauce if necessary or for garnish. These cheeses seem expensive to buy, but it goes a long way especially when you are grating it finely. So over the long run it’s not that bad.

Note: Chunks of Parm cheese and Red Wine – divine.

2 Tbsp Fresh Parsley – chopped

1 Tsp Chili Flakes

6 Tbsp Extra Virgin Olive Oil

Method

1. Chop bread into chunks – into a blender or food processor until you have Breadcrumbs.

2. Bring large pot of pasta water to a boil with a tablespoon of Coarse Salt. I made it with salt this time rather than oil. I’m becoming a believer. This is the only salt that will go in this dish, so you need it. You want the water ready to go.

3. Large fry pan, medium heat, 3 Tbsp Olive Oil. When hot, add garlic. Cook for 30 seconds only.

4. Add the bread crumbs and constantly stir with a wooden spoon. You need to stay on top of this. This is going to take about 10 minutes. Be patient. Once the crumbs are turning golden brown and getting crunchy, add the chili flakes and mix in the parsley. TASTE. When you’re satisfied the crunchy texture of the breadcrumbs is correct, remove from heat and set aside in a bowl. Don’t clean the Pan.

5. Cook the Spaghetti. The package will tell you how long to cook it. I always try it 1 minute before it’s supposed to be ready. Last time I cooked it for an extra minute. Al Dente means ready. When it tastes ready to you, it’s ready.

6. Collect a Cup of Pasta Water and keep handy.

7. Strain the Pasta and place in the pan you have been using. Add 3 Tbsp Olive Oil and stir. Add half a cup of Pasta Water, Parsley, Parm cheese and stir. The starch in the water combined with the cheese creates the creaminess. If it’s dry, add more Pasta Water. If it’s wet, add more Cheese and let it simmer for just a couple of minutes.

8. Serve Pasta. Lightly sprinkle Crispy Crumbs over the Pasta. You will have extra to add more as you go as you enjoy the Pasta.

I’ve made this twice. The first time I added other ingredients thinking like Fettucine Alfredo it invites the addition of Veggies, Meat or Seafood. Big mistake with this recipe. Just creamy Sauce and Crunchy Breadcrumbs. In the future I will serve an appetizer, Smoked Salmon or Shrimp first and the Pasta as the main course. You will figure it out for yourself.

Traditional Italian Fettucine Alfredo has no Cream. However, in North America it does. This is a similar recipe so if you want to add Heavy Cream, at the final stage, that is up to you. Make yourself happy