Rustic Pasta with fresh Bread Crumbs
 
Prep time
Cook time
Total time
 
A nice and hearty dish. It's very simple and delicious. Great way to use leftover or stale bread.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 3 cups of bread, cut into small cubes
  • 3 tbsp olive oil or butter
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, torn
  • 1 tsp garlic powder
  • 1 pound dry spagetti
  • 3 ounces spicy salami(like Hungarian or Genoa), diced
  • 1 red pepper, finely diced
  • 4 cloves garlic, minced
  • pinch crushed red pepper flakes
  • ⅓ cup black kalamata olives
  • ½ cup freshly grated parmesan
  • kosher salt & freshly ground pepper to taste
  • olive oil for drizzling
  • parsley for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
  3. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
  4. Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
  5. Stir the croutons and return to the oven for 10 more minutes.
  6. Remove when they are crisp & golden brown.
  7. Bring a large pot of well-salted water to a boil over high heat
  8. Meanwhile, heat the olive oil+red pepper 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.
  9. Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
  10. Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
  11. Remove from the heat.
  12. Cook the pasta in the boiling water according to package directions until al dente.
  13. Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
  14. Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
  15. Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.
Notes
Be careful not to burn the croutons. Use my timeline simply as a suggestion because every oven is different.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/rustic-pasta-with-fresh-bread-crumbs/