Bucatini with Toasted Breadcrumbs and Garlic
Al dente bucatini tossed in aromatic garlic-infused olive oil and topped with crunchy, golden breadcrumbs.
Recipe Author
Riff Kitchen@riffkitchen
Bucatini with Toasted Breadcrumbs and Garlic
Al dente bucatini tossed in aromatic garlic-infused olive oil and topped with crunchy, golden breadcrumbs.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 15 cook
- 20 min
- servings
- 4
- effort
- Easy
Chef's note
This pantry staple dish uses the texture of toasted breadcrumbs to create a satisfying, restaurant-quality finish without complex sauces.
Method
7 steps · tap one to tick it off
Tips
Watch the breadcrumbs constantly. Panko goes from golden to burnt in seconds. Tip it onto a plate the moment it colors, since it keeps browning in a hot pan.
Salt the breadcrumbs lightly. A pinch of salt while they toast seasons the crunch itself, which matters when the sauce is only oil and garlic.
Keep the garlic pale gold. Over medium-low it sweetens in the 3 minutes. Brown garlic turns bitter, and with so few ingredients nothing hides it.
Swaps
No panko breadcrumbs? Coarse crumbs from day-old bread, pulsed in a processor. They toast a little more slowly.
No parmesan cheese? Pecorino Romano, a little less, since it is saltier.
No fresh parsley? Chopped basil, or a little grated lemon zest.
Storage
Fridge: 3 to 4 days in a sealed container. Keep any leftover breadcrumbs in a separate jar so they stay crisp.
Freezer: 2 to 3 months for best quality. The pasta comes back softer; toast fresh breadcrumbs to serve.
Reheat: In a skillet with a splash of water, tossing, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This pantry staple dish uses the texture of toasted breadcrumbs to create a satisfying, restaurant-quality finish without complex sauces.
Instructions
Follow the steps to perfection.
Tips
Watch the breadcrumbs constantly. Panko goes from golden to burnt in seconds. Tip it onto a plate the moment it colors, since it keeps browning in a hot pan.
Salt the breadcrumbs lightly. A pinch of salt while they toast seasons the crunch itself, which matters when the sauce is only oil and garlic.
Keep the garlic pale gold. Over medium-low it sweetens in the 3 minutes. Brown garlic turns bitter, and with so few ingredients nothing hides it.
Swaps
No panko breadcrumbs? Coarse crumbs from day-old bread, pulsed in a processor. They toast a little more slowly.
No parmesan cheese? Pecorino Romano, a little less, since it is saltier.
No fresh parsley? Chopped basil, or a little grated lemon zest.
Storage
Fridge: 3 to 4 days in a sealed container. Keep any leftover breadcrumbs in a separate jar so they stay crisp.
Freezer: 2 to 3 months for best quality. The pasta comes back softer; toast fresh breadcrumbs to serve.
Reheat: In a skillet with a splash of water, tossing, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix