Pasta With Fried Peppers Bread Crumbs Recipes

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
• Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
• Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
• Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
• Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
• Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

Steps:

• Heat oven to 325˚F.
• Bake bread cubes until hard, about 15 minutes.
• Transfer to a food processor; process into coarse crumbs.
• Heat 1/4 cup oil in a 12" skillet over medium heat.
• Add crumbs; cook, stirring occasionally, until golden, 8-10 minutes.
• Transfer crumbs to a bowl.
• Wipe out skillet; heat remaining oil over medium-high heat.
• Add chiles and toast, turning once, about 45 seconds.
• Transfer to a plate; let cool.
• Tear chiles into 1" pieces.
• Reserve oil in skillet.
• Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
• Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
• Mash tomatoes and season with salt and pepper.
• Remove from heat and set aside.
• Bring a 6-qt. pot of salted water to a boil.
• Add pasta; cook until al dente, about 10 minutes.
• Drain, reserving 1⁄4 cup water.
• Transfer pasta and water to reserved skillet of tomatoes over high heat.
• Toss to combine; cook until sauce thickens, 1-2 minutes.
• Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Steps:

• Prepare your favorite Spaghetti noodles and set aside.
• In a large or deep frying pan add the olive oil, crushed garlic clove and bread crumbs and fry until golden brown.
• Next add the cooked pasta into your frying pan, warm and toss contents until well coated.
• Plate and sprinkle with parmesan cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.

Steps:

• In 4-quart saucepan, heat spaghetti and broth just to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Remove from heat; let pasta stand 1 minute.
• Meanwhile, in 10-inch skillet, melt butter over medium-low heat. Add pancetta; cook 4 to 5 minutes, stirring frequently, until crisp. Add garlic and pepper flakes; cook and stir 1 minute. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Remove from heat; set aside.
• Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.