Orecchiette with Toasted Breadcrumbs (Giada De Laurentiis) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
2. 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.
3. 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 parsley.
|
|