Lettuce Patch Gardens

Sustainably grown artisan vegetables

Colorado Springs, Colorado

Spaghetti with Parsley, Garlic, Olive Oil and Bread Crumbs

This is a good example of how a few humble ingredients can make a wonderful dish. It is important to serve this spaghetti hot, so have your bowl and plates warming in the oven.

If you are worried about the raw garlic being too hot, you can tame it a bit by pan roasting it for a few minutes in a dry skillet before mincing.

4 quarts water, boiling

1 tablespoon salt (for cooking the pasta)

1 pound spaghetti

2 tablespoons plus 1/4 cup olive oil

1 cup bread crumbs

1/4 cup chopped parsley

6 cloves garlic

salt and freshly ground pepper, to taste

freshly grated Parmesan

Preheat the oven to 250 F.

Put the water and salt into a large pot and bring to a boil over high heat. When the water boils, add the spaghetti.

Put the serving bowl and plates in the warm oven, leaving the door partially open.

Put the 2 tablespoons of olive oil in a small skillet and turn the heat to medium. Add the cup of breadcrumbs and stir. It will only take a minute or two to toast the breadcrumbs, so stir and watch carefully. Once the crumbs begin to turn a light golden brown, transfer them to a small dish and set aside. If you leave them in the skillet, they will continue to brown and will turn too brown or taste burned.

Wash the parsley and pat dry. Remove the stems, discard and chop the leaves.

Peel and finely chop the garlic, or put through a garlic press.

Cook the spaghetti al dente and drain. Remove the serving bowl from the oven and put the hot, drained spaghetti into it.

Add the olive oil, parsley, garlic and sprinkling of salt and pepper. Toss to coat the noodles evenly. Sprinkle the breadcrumbs over all.

Serve with grated Parmesan, if desired.

From: Learning to Cook with Marion Cunningham

Get more recipes like this from: Lettuce Patch Gardens-Sustainably grown artisan vegetables in Colorado Springs, CO