Stale bread is an ingredient to be treasured dearly. In our corzetti pasta with breadcrumbs, we have used crunchy, garlicky breadcrumbs to create a dish that’s inexpensive, easy to make and packed with flavor and texture.
Pasta con le briciole is a classic Sicilian dish that uses briciole (breadcrumbs) to top pasta in place of grated cheese. Spaghetti is usually the pasta shape that is used to make this classic pasta dish, so we were a little skeptical of how briciole may work with corzetti pasta – they worked amazing! The crunchy breadcrumbs give corzetti such a delicious texture, making pasta extra irresistible. In the summer, you can add some fresh aromatic herbs such as basil, thyme and mint to the toasted breadcrumbs.
Corzetti Pasta with Breadcrumbs
100 gr breadcrumbs
5 tablespoons extra-virgin olive oil
1 garlic clove
salt and pepper
Parmigiano Reggiano cheese, grated
In a pan, heat the extra-virgin olive oil. Add the garlic and cook a few minutes, stirring frequently (do not leave unattended in order to avoid burning the garlic).
When the oil is hot, add the breadcrumbs and toast for 2 to 5 minutes, stirring constantly, until brown and delicious.
Cook the corzetti pasta in salted boiling water until al dente. Drain the corzetti pasta, add them to the pan with the breadcrumbs and toss. The breadcrumbs should coat the pasta evenly.
Serve the corzetti immediately with freshly-grinded black pepper and grated Parmigiano Reggiano cheese.