Thursday, October 10, 2013
Toasted Breadcrumb Pasta: Short Order Pantry Fare From Donna Hay
Dishes that can be made from ingredients already in the pantry are a boon. Dishes made from ingredients already in the pantry that can be made in under 20 minutes are even better. Some might call it "Pantry Magic" our theme this week at I Heart Cooking Clubs. This simple Toasted Breadcrumb Pasta is from the Short Order section of Off the Shelf by Donna Hay. I often make pasta with a garlicky breadcrumb topping for a fast dinner but seldom think to add anchovies to it as in this recipe. Lots of great flavor in a short amount of time and effort!
Toasted Crumb Pasta
Off The Shelf by Donna Hay
Cook 400g (14 oz) spaghetti until al dente, then drain. Heat a frying pan over medium heat. Add 3 tablespoons olive oil, 2 (I used 3) garlic cloves, crushed and 8 anchovy fillets and cook for 1 minute. (I also added 1 pinch red pepper flakes) Add 1 1/2 cups fresh breadcrumbs and cook, stirring, for 5-7 minutes or until golden. Toss through the hot pasta with chopped parsley.
Notes/Results: Easy and good--the anchovies and extra garlic add lots of flavor but since the anchovies "melt" into the topping--they are easily hidden and not the whole "hairy" fishies that make me cringe a bit. ;-) I did like the addition of a pinch of red pepper flakes for a little kick. I had some fresh spaghetti in the fridge that I needed to use up but dried spaghetti would be fine and would be better for a more stable Donna Hay "pasta twist" that stands up in the bowl for a pretty photo as fresh pasta just isn't quite as firm. Quick and satisfying--I''ll make this again.
You can check out the magic that everyone made from their pantries by going to the post at the IHCC site and following the links.