Farfalle Aglio e Olio with Breadcrumbs
Farfalle Aglio e Olio with Breadcrumbs is an easy 15-minute dinner with bow tie pasta, EVOO, garlic, red pepper flakes and homemade gluten-free breadcrumbs.
- 3/4 cup bread crumbs
dry and seasoned (regular or gluten-free)
- 4-6 quarts cool water
- 1.5 tbsp kosher salt
- 1 pound farfalle pasta bowtie (regular or gluten free)
- 2 tbsp olive oil
- 4 cloves garlic
- 1/2-3/4 cups pasta water reserved from boiled pasta
- 1/2 tsp red pepper flakes
dried to taste (optional)
- 1/2 cup parsley chopped (or can substitute 1 teaspoon of dried Italian Seasoning)
- salt and pepper to taste
- 1 tbsp lemon zest
- bread crumbs
- parmesan cheese
- Olive Oil drizzle extra virgin (optional)
You can use either homemade bread crumbs or store bought bread crumbs. (Breadcrumbs can be either regular or gluten-free.) If you are making your own seasoned homemade bread crumbs, follow the directions here https://www.hwcmagazine.com/recipe/homemade-bread-crumbs/ Set Aside. If using store bought seasoned dry bread crumbs, measure out. Set aside.
Cook the Pasta: In a large pot add cool water and bring to a boil. Add salt and stir until dissolved.
Look at package instructions for cooking your pasta. For example, if the label reads cook 7 minutes until aldente, start checking your pasta at 4 minutes and every 30 seconds after that. Check for tooth feel. The goal is just slightly firmer than perfect aldente as your pasta will heat again in the pan with the sauce. Ours was ready at 6 minutes. (Don’t depend on the package instructions for cook time as each situation is different. Trust your tooth feel.)
Add your dried farfalle (bowtie) pasta to the boiling water. (Important reserve some of the pasta water for later about one cup). Once your pasta is cooked, drain and set aside.
Prepare your Farfalle Aglio e Olio: In a separate large sauté pan (Big enough for all of the pasta) place olive oil, red pepper flakes and garlic and sauté until fragrant. Add your bread crumbs and cook until toasty. Remove half of the bread crumb mixture for the garnish and leave the remaining bread crumb mixture in the saute pan.
Add your cooked pasta to the sauté pan. Stir gently and add about ½ to ¾ cup of the pasta water to make a light sauce. Your goal is to have the pasta slide around in the pan freely. They should not be swimming in water but also the pasta should not be sticking to each other. The amount depends on your cooking conditions and type of pasta used. Add the chopped parsley, salt and pepper to taste and toss. As the pasta water is well seasoned, we have found that we only like to add a little fresh cracked pepper. Turn off the heat and add the lemon zest and extra virgin olive oil and toss well.
Garnish Farfalle Aglio e Olio with the remaining seasoned toasted Bread Crumbs, grated parmesan cheese and top off with a healthy drizzle of fresh EVOO. Enjoy!
You can use regular pasta or gluten-free pasta. Just check for the tooth feel as each type of pasta has a different cooking time. You can also use whatever shape pasta, spaghetti, linguini or whatever you enjoy. Don't forget to salt your pasta water well as this is your opportunity to add seasoning to the pasta dish.
Also, don't forget when you are draining the pasta to reserve about 1 cup of that flavorful pasta water to make the simple sauce. Both regular and gluten-free bread crumbs are welcome. If you want to keep this recipe vegan hold the parmesan cheese or add a sprinkle of nutritional yeast and use an egg free pasta. If you do not have fresh parsley, add in a teaspoon of your favorite dried Italian seasoning.
Serving: 1g | Calories: 381kcal | Carbohydrates: 67g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 1855mg | Potassium: 231mg | Fiber: 3g | Sugar: 3g | Vitamin A: 471IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 2mg