Bread crumb pasta is a simple, but extremely tasty recipe. I used to make this pretty often, but when looking through my recipe box recently, I realized that I hadn’t made this is years! I’m not sure why. Do you ever get into a rut of making the same few things over and over? I do that sometimes, but it drives me crazy. I have a master list of meals that I make and I try to rotate them and also add to the list as much as possible. I have so many cookbooks and I really do try to look through them and try new things. Sometimes it’s just too busy for all of that and I have certain “go to” meals. Anyway, I’m glad I found this recipe. It feels new again! It’s not something I would have ever though of – bread crumb pasta – but it is so easy and everyone who has tried it loves it. I believe I got this from Giada De Laurentis, so all credit goes to her for this simple, delicious dish.
You’ll need: 1 lb. orecchiette or small shell pasta. 3/4 c Extra virgin olive oil, 2/3 c Italian dry bread crumbs, 1/4 c grated parmesan, 1 c finely chopped prosciutto, 2 T fresh chopped parsley.
Cook the pasta according to the directions on the box. Drain and set aside.
Heat the olive oil in a large skillet until warm. Don’t let it get too hot because you’re going to cook the bread crumbs and they cook quickly. Add the breadcrumbs and stir constantly. Sauté for about 2 minutes.
Add pasta to the skillet and stir to combine. Add the prosciutto and parmesan and mix thoroughly.
Here’s what it will look like.
Now all you need to do is add the fresh parsley and serve. Add salt and pepper to taste. This is such a flavorful dish!
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