Garlic Parsley Pasta
Chances are you have everything you need in your pantry to make this dish. And if not, you most likely can improvise this recipe to fit what you have on hand. Pasta, garlic, parsley and olive oil are essential, but the rest can be tweaked and altered as you wish (see the NOTES section). Nothing fancy about this classic combo, but on a weeknight (or perhaps late night) when you have little time and energy, it is a perfect supper!!
Equipment
- Food Processor or blender to make fresh breadcrumbs
Ingredients
- 1 pound dry bucatini or spaghetti
- 5 tablespoons olive oil divided, plus additional for serving
- 1 tablespoon finely chopped garlic
- 1-1/2 cups fresh breadcrumbs see NOTE
- ½ cup chopped fresh Italian (flat leaf) parsley, divided
- Salt and pepper
- ¾ cup canned garbanzo beans, drained and rinsed
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest optional
- grated Parmesan cheese for serving
Instructions
- Cook pasta according to package directions. Before draining, remove 1 cup pasta cooking water and reserve. Drain pasta and keep warm.
- Meanwhile, heat 4 tablespoons olive oil in large skillet over medium heat. Add garlic and cook, stirring, just until fragrant but not brown, about 1 minute. Add breadcrumbs, ¼ cup parsley, about 1/8 teaspoon salt and a dash of pepper. Reduce heat to low and cook, stirring frequently, until breadcrumbs are toasted, about 5 minutes. Remove half the breadcrumbs and reserve. Add remaining tablespoon olive oil, garbanzo beans and crushed red pepper; cook, stirring, 1 minute. Add reserved cooked pasta, ½ cup pasta cooking water; toss to coat the pasta and simmer 1-2 minutes. If pasta seems dry, add the remaining pasta cooking water and cook one minute more. Add the remaining ¼ cup parsley and toss with lemon zest, if using (see NOTE). Season with salt and pepper to taste.
- Sprinkle each serving of pasta with reserved breadcrumbs and grated Parmesan cheese. Bring extra olive oil to the table for an optional drizzle.
- Makes 6 to 8 servings.
Notes
To make fresh breadcrumbs, tear stale bread or a slice or two of sandwich bread into medium sized pieces and place in a food processor with the metal blade or a blender and process until coarsely chopped. I will often process leftover bread and store in the freezer to keep on hand for recipes like this one.
If you do not have garbanzo beans, this recipe will work fine without them. Conversely, if you love them, feel free to use the entire can!!
The lemon zest gives the dish a fresh citrus flavor which some may love and other die hard garlic lovers may prefer to omit. Feel free to bring a lemon and grater to the table for everyone to decide for themselves.