Here’s an easy dinner recipes that you can turn to when you truly have nothing but pantry staples left in the kitchen. Turn spaghetti, old bread and garlic into this delicious pasta that can be whipped in 20 minutes.
979 calories per serve
400g dried spaghetti pasta
300g crusty bread, such as pane di casa, torn
80ml (1/3 cup) extra virgin olive oil
6 garlic cloves, crushed
80g butter, chopped, plus 40g extra, at room temperature
80g (1 cup) finely grated parmesan
1/4 cup chopped fresh continental parsley
5 Method Steps
Step 1Cook the pasta
(400g dried spaghetti pasta) in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 185ml (3/4 cup) cooking liquid. Drain. Return pasta to pan.
Step 2Place bread
(300g crusty bread, such as pane di casa, torn) in a food processor and process until fine crumbs.
Step 3Heat oil
(80ml (1/3 cup) extra virgin olive oil) in a medium frying pan over medium-high heat. Add breadcrumbs and cook, stirring, for 5 minutes or until light golden. Add garlic
(6 garlic cloves, crushed) and butter
(80g butter, chopped, plus 40g extra, at room temperature), and cook, stirring, for 3 minutes or until breadcrumbs are golden brown.
Step 4Add three-quarters of the breadcrumb mixture, parmesan
(80g (1 cup) finely grated parmesan) and parsley
(1/4 cup chopped fresh continental parsley) to the pasta. Add the reserved cooking liquid. Cook, stirring, over low heat until well combined and heated through. Season.
Step 5Divide pasta among serving bowls. Divide extra butter, remaining breadcrumb mixture, parmesan and parsley among bowls to serve.
Nutrition per Serving
Better for you
Recipes with a Health Score of 6.8+
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