Pasta With Fried Peppers Bread Crumbs Recipes

PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS

Steps:

• Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
• Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
• Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

PASTA WITH FRIED PEPPERS & BREAD CRUMBS

Steps:

• Heat oven to 325˚F.
• Bake bread cubes until hard, about 15 minutes.
• Transfer to a food processor; process into coarse crumbs.
• Heat 1/4 cup oil in a 12" skillet over medium heat.
• Add crumbs; cook, stirring occasionally, until golden, 8-10 minutes.
• Transfer crumbs to a bowl.
• Wipe out skillet; heat remaining oil over medium-high heat.
• Add chiles and toast, turning once, about 45 seconds.
• Transfer to a plate; let cool.
• Tear chiles into 1" pieces.
• Reserve oil in skillet.
• Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
• Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
• Mash tomatoes and season with salt and pepper.
• Remove from heat and set aside.
• Bring a 6-qt. pot of salted water to a boil.
• Add pasta; cook until al dente, about 10 minutes.
• Drain, reserving 1⁄4 cup water.
• Transfer pasta and water to reserved skillet of tomatoes over high heat.
• Toss to combine; cook until sauce thickens, 1-2 minutes.
• Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
• Enjoy!

ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA

Steps:

• In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
• Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
• In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

PASTA WITH BREAD CRUMBS, CHEESE, GARLIC AND RED PEPPER FLAKES

Steps:

• Boil a large pot of water, add lots of salt, cook the pasta until al dente, reserve 1/2 cup of the pasta water and drain.
• While waiting for the water to boil, mince the garlic, chop the basil and parsley and grate the cheese.
• While the pasta is cooking, heat the olive oil to medium low in a large, deep skillet and sauté the garlic and red pepper flakes for about 8 minutes (do not let the garlic brown, it should be golden).
• Take 1/2 cups of cooked pasta water and add it to the garlic mixture.
• Drain the pasta, add it and the chopped herbs to the garlic mixture and toss well.
• Place the pasta in a large serving bowl and add the grated cheese and bread crumbs.
• Toss well and adjust to your taste. You might like to add a little more olive oil, red pepper, salt or pepper.
• Enjoy!

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Steps:

• Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
• In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
• Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
• Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
• Season to taste with salt and pepper, and serve, passing cheese on the side.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• 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 the pasta and transfer to a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil. Toss to combine. Serve.