Spaghetti with Breadcrumbs

I think it’s possible, when you work out, even with a trainer, and all you talk about is food the entire session, that you can gain weight just from the conversation. I suffer through “squats” and some awful exercise called “mountain climbers” (I HATE those!) and my trainer yaks about not eating carbs but then we frequently wind up our session talking about all the wonderful pasta dishes his mother and grandmother used to cook. Robbie is from an Italian family so he also mentions the braciole, the broccoli rabe sauteed in garlic and olive oil, the cheesecake. But, I digress from the no-carb thing. Robbie recently mentioned that his grandmother made a spaghetti dish and topped it with breadcrumbs. He told me that a lot of old timers did that because grated cheese was so expensive and breadcrumbs were a good substitute. I had to try it. This dish is really good. Also cheap. Also easy to make for a quick dinner. I’ll have to do even more mountain climbers to keep the pounds off I guess. Spaghetti with Breadcrumbs 1 pound spaghetti 1/3 cup olive oil 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 cup fresh breadcrumbs 1/2 cup chopped parsley 1 teaspoon finely grated fresh lemon peel salt and freshly ground black pepper to taste 1/2 cup grated Parmesan cheese optional: mashed or chopped anchovies or 2 tablespoons rinsed capers Cook the pasta according to package directions. While the pasta is cooking, heat 2 tablespoons olive oil in a sauté pan over medium-low heat. Add the garlic and red pepper flakes and cook briefly. Add the breadcrumbs and cook, stirring occasionally, for 5-6 minutes or until the crumbs are golden brown and toasty. Add the parsley and lemon zest stir and cook for another minute. Season to taste with salt and pepper. Drain the pasta, but reserve about a 1/2 cup of cooking water. Add the pasta to the pan with the breadcrumb mixture and toss the ingredients to distribute them evenly. Pour in the remaining 2 tablespoons olive oil and enough cooking water to moisten the pasta. Add the cheese and some salt and pepper to taste. Remove from the heat and serve. Makes 4 servings  

I think it’s possible, when you work out, even with a trainer, and all you talk about is food the entire session, that you can gain weight just from the conversation.

I suffer through “squats” and some awful exercise called “mountain climbers” (I HATE those!) and my trainer yaks about not eating carbs but then we frequently wind up our session talking about all the wonderful pasta dishes his mother and grandmother used to cook.

Robbie is from an Italian family so he also mentions the braciole, the broccoli rabe sauteed in garlic and olive oil, the cheesecake.

But, I digress from the no-carb thing.

Robbie recently mentioned that his grandmother made a spaghetti dish and topped it with breadcrumbs. He told me that a lot of old timers did that because grated cheese was so expensive and breadcrumbs were a good substitute.

I had to try it.

This dish is really good. Also cheap. Also easy to make for a quick dinner.

I’ll have to do even more mountain climbers to keep the pounds off I guess.

Spaghetti with Breadcrumbs

1 pound spaghetti

1/3 cup olive oil

2 cloves garlic, finely chopped

1/4 teaspoon red pepper flakes

1 cup fresh breadcrumbs

1/2 cup chopped parsley

1 teaspoon finely grated fresh lemon peel

salt and freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

optional: mashed or chopped anchovies or 2 tablespoons rinsed capers

Cook the pasta according to package directions. While the pasta is cooking, heat 2 tablespoons olive oil in a sauté pan over medium-low heat. Add the garlic and red pepper flakes and cook briefly. Add the breadcrumbs and cook, stirring occasionally, for 5-6 minutes or until the crumbs are golden brown and toasty. Add the parsley and lemon zest stir and cook for another minute. Season to taste with salt and pepper. Drain the pasta, but reserve about a 1/2 cup of cooking water. Add the pasta to the pan with the breadcrumb mixture and toss the ingredients to distribute them evenly. Pour in the remaining 2 tablespoons olive oil and enough cooking water to moisten the pasta. Add the cheese and some salt and pepper to taste. Remove from the heat and serve. Makes 4 servings