Sunday, January 11, 2009

Orecchiette with Toasted Breadcrumbs

Cook Time: 15 min
Level: Easy
Yield: 4 servings


* 1 pound dried orecchiette or other small shaped pasta
* 3/4 cup extra-virgin olive oil
* 2/3 cup Italian seasoned dried bread crumbs
* Sea salt and freshly ground black pepper
* 1/4 cup grated Parmesan
* 1 cup finely chopped prosciutto
* 2 tablespoons chopped fresh parsley leaves


In a large pot, bring to a boil 6 quarts of salted water. Cook pasta
until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since
the bread crumbs will cook quickly, you don't want to add them into a
hot pan, otherwise they can burn. Add the breadcrumbs and stir
constantly. Season lightly with salt and pepper since flavored bread
crumbs may already have seasoning. Saute for about 2 minutes. Remove
from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped


1 comment:

Sara said...

This looks really delicious, how can you go wrong with pasta, prosciutto and breadcrumbs?