Fusilli Col Buco With Toasted breadcrumbs, Garlic, Basil Olive Oil
A variation of Spaghetti Aglio e Olio a classic Italian pasta dish with garlic, olive oil, and hot peppers. This recipe includes fresh breadcrumbs that are toasted in a spicy oil with garlic. The optional anchovies add a briny taste that's not fishy. Fresh parsley adds flavor and color. This dish is typically served on St. Joseph's Day.
Servings: 6 people
Calories: 518kcal
Ingredients
- 6 tablespoon olive oil extra virgin
- ½ teaspoon crushed red pepper flakes
- 4 garlic cloves minced
- Kosher salt
- 4-5 oil-packed anchovy fillets (optional)
- 1 ½ cups fresh breadcrumbs coarsely chopped from ciabatta type bread
- ¼ cup fresh flat-leaf parsley chopped
- 1 lb dried long fusilli, mafaldine, spaghetti
Instructions
Method 1 --
- Bring a large pot of well-salted water to boil over high heat.
- Heat the olive oil and red papper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
- Add anchovies, if using, and mash thm with the spatula until they start to dissolve.
- Raise the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes.
- Add the garlic and cook, stirring, until the breadcrumbs are crisp and brown, about 1 minute.
- Remove from heat, stir in the parsley, and season with salt to taste. (If using anchovies, you may not need extra salt). We did.
- Cook the pasta in the boiling water according to package directions until al dente. (In this recipe you don't have a lot of sauce so you DO want it al dente and NOT molto al dente).
- Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat, add
- Immediately return the pata to the pot over medium-low heat, add half the breadcrumb mixture and toss to combine.
- If necessary, add some of the reserved cooking water to moisten. Season with salt. Serve sprinkled with the remaining breadcrumbs.
Method 2
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile in a large skillet, sautè the garlic, red pepper flakes, and anchovies in ½ cup olive oil over medium-low heat, until the garlic barley starts to to turn golden.
- Turn off the heat and add the parsley.
- In another skillet, sautè the breadcrumbs in 2 Tablespoons of olive oil over low heat until the breadcrumbs are lightly toasted. Be careful, once they start to toast, they cook quickly and can burn. Turn off heat and season with a little salt.
- Cook the pasta in the boiling water according to package directions until al dente. Drain and transfer the pasta to the pan with the garlic anchovy olive oil.
- Mix the pasta in the olive oil over low heat. When the pasta is seaoned with the olive oil and most of the water clinging to the pasta has evaporated, sprinkle half of the toasted breadcrumbs and mix well.
- Serve immediately and top with the remaining breadcrumbs.
Notes
Inspired by Fine Cooking's Spaghetti With Fresh Breadcrumbs.
Nutrition
Calories: 518kcal | Carbohydrates: 76g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 253mg | Fiber: 3g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2.6mg