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Recipe Detail Page
Capellini with Olives & Crispy Crumbs
Winter 2012
A handful of fresh herbs, gratings of Parmigiano- Reggiano and strewn crispy crumbs belie the simple pasta underpinnings of this stylish meal. The quantity of crumbs is generous, but they are equally delicious scattered over salad, and they freeze beautifully. A cup (250 mL) of ¾-inch (2-cm) square bread cubes briefly whirled in food processor yields about the same amount of crumbs.
Makes 4 servings
CRISPY CRUMBS
3 cups (750 mL) very coarse fresh bread crumbs from
Sun-Dried Tomato Bread with Shallots and Herbs
1¼ cups (310 mL) freshly grated
Parmesan cheese
1 tsp (5 mL) finely minced fresh thyme or rosemary leaves
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
3 tbsp (45 mL) extra virgin olive oil
PASTA
½ cup (125 mL) extra virgin olive oil
2 large garlic cloves, minced
1 lb (500 g) capellini or capelli d’angelo or spaghettini pasta
½ cup (125 mL) pitted olives such as Kalamata, slivered
½ cup (125 mL) chopped fresh herbs such as basil or parsley, divided
½ cup (125 mL) chicken stock or water, hot
¾ cup (175 mL) freshly grated
Parmesan cheese, divided
1 Preheat oven to 350°F (180°C).
2 Line a baking tray with parchment. Stir crumbs with cheese, thyme, salt and pepper.Drizzle with olive oil; using hands, work oil into crumbs until all are moistened. Spread on parchment paper.
3 Bake on middle rack for 10 minutes. Stir, slightly breaking up any fragrant clumps that have formed. Continue baking 5 minutes; stir. Bake another 3 to 5 minutes or until browned. Cool in pan. (If making ahead, cool and refrigerate in a plastic bag. Or freeze. To recrisp, spread out in a doughnut shape on a large plate, microwave uncovered for 30 to 60 seconds or until hot.)
4 Bring a large pasta pot half-filled with lightly salted water to a boil. Meanwhile, pour oil into large frying pan over low heat; add garlic. Let slowly infuse while boiling pasta.
5 Cook pasta according to package directions until al dente, usually from 2 to 4 minutes, then drain. Stir olives into oil mixture then add pasta. Toss until pasta is coated. Sprinkle with herbs; pour in hot chicken stock. Toss well.
6 Serve in warmed serving bowls sprinkled with some Parmesan and numerous crispy crumbs; pass remaining Parmesan, crispy crumbs and a shaker of hot chili flakes.
Makes 4 servings
