Veggie Chick has been raving about Mark Bittman for ages; going on and on about how good his cookbook is. She interviewed him on his adventures on the travel and food show Spain- On The Road Again, but was a fan way before that. Bittman’s book How To Cook Everything Vegetarian is one of Veggie Chick’s favourite.
She recently brought a pasta dish she made to office, and I had a bite. The pasta looked simple and plain – just strands of noodles with brown bits on them – but the flavours were so awesome. And that was eating them cold and dried up.
The dish is simply called pasta with garlic and breadcrumbs, and that really is all there is.
When I asked her for the recipe, she said there is none. Instead, she gave me these instructions via sms
Heat olive oil in skillet. Add minced garlic and breadcrumbs. Cook till golden. Toss in cooked pasta. Add chilli flakes and parsley if you wished.
The instructions were good enough… I managed to make the pasta. You need to be generous with the extra virgin oil though, or the pasta will be too dry.
If you want more detailed instructions, here is the recipe for Linguine With Garlic and Oil from Mark Bittman’s book How To Cook Everything – just scroll down for the variation of this recipe using breadcrumbs.
The best thing about this recipe is that there is no need to even go shopping – most people have bread, garlic, pasta and olive oil in their cupboards. There is also no need for cheese, so that’s cost saving too.
The most work in cooking this pasta was making the breadcrumbs, but that too merely involves toasting a few slices of bread till they are dry and then putting them in an electric mill.
It’s so easy, and rewarding. But absolutely not for those who doesn’t like garlic. This is a full-on garlicky blast.
But if you are not averse to garlic, try this recipe.