The long weekend is reaching the end, and you are hungry, and tired, and lazy, and you literally have nothing left in the house to eat except, some stale bread, and some pasta. Well, consider yourself lucky because you can easily make this quick and yummy Breadcrumb Pasta Recipe, in the time it takes to boil the noodles!
This is a classic Italian dish, and I revisited in my own “It Doesn’t Taste Like Chicken” way. I wasn’t so sure a bread crumb pasta would be a hit, but when I served it to Andrew, he announced he was going to have seconds after the first bite. Sometimes, the simplest things are the yummiest!
2-4 slices stale bread
A short pasta like penne, rigatoni, or fusilli
spoonful of capers
3-4 cloves garlic
dried chilis or chili flakes
salt and pepper
First get your pot of water boiling. While the water is heating up, chop up your spoonful of capers. Thinly slice your garlic. Remove the thyme from the leaves and chop that up, and chop your chili or just have your chili flakes ready. Now toss your bread into a food processor to turn into breadcrumbs, or if it is dry enough you could even grate it on a cheese grater.
When your water is boiling add your pasta, and cook to al dente. While the pasta is cooking, heat up a pan with a couple glugs of olive oil. When the oil is hot, toss in your bread crumbs, garlic, capers, thyme, chili, and some salt and pepper. Stir and toast your breadcrumbs until they become golden brown. This will only take a couple of minutes so keep an eye on it.
When the pasta is cooked, drain it, and then toss it in the pan with the breadcrumbs. If you are worried that your breadcrumb to pasta ratio is off, scoop some breadcrumbs out of the pan and set aside before adding your pasta. You can always add them back in later.
Squeeze in the juice of half a lemon, and toss. Taste, and add more lemon juice if needed. If you feel like it is missing sweet, add a little drizzle of agave, which I realize is not at all Italian, but it tastes good, and this is my recipe, so deal with it. Or if you find it a bit to dry, drizzle in some extra olive oil and toss. Serve right away.