Orecchiette With Toasted Breadcrumbs Recipes

ORECCHIETTE WITH SLOW-COOKED GARLIC, CAPERS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and tender, about 25 minutes. Transfer the garlic to a bowl using a slotted spoon and smash with a fork.
• Add the cubed bread to the skillet and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl using a slotted spoon, and when cool, crush into crumbs with your hands.
• Stir the anchovy into the skillet until dissolved. Remove the skillet from the heat and stir in the capers, red pepper flakes, mashed garlic, and a few grinds of pepper.
• Add the orecchiette to the boiling water and cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the cooking water and cheese. Toss to coat. Sprinkle the parsley and bread crumbs over the top and serve.

ORECCHIETTE WITH TOASTED BREAD CRUMBS

Steps:

• In a large pot, bring to a boil 6 qts of salted water. Cook pasta until al dente; about 8 minutes.
• Meanwhile in med-sized saute pan heat oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan.
• Add the breadcrumbs & stir constantly you may want to season lightly with salt & pepper, since flavored bread crumbs already have seasoning.
• Saute for about 2 minutes; remove from heat and set aside.
• Drain pasta in colander. Working quickly; add pasta to saute pan & stir to combine.
• Add Parmesan & prosciutto & mix thoroughly.
• Pour into large serving bowl & garnish with chopped parsley.

ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE

Steps:

• For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
• Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
• For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.