Farfalle with bread crumbs and garlic
4 servings
20 minutes
Farfalle with breadcrumbs and garlic is a simple yet incredibly aromatic dish of Italian cuisine, rooted in the traditions of peasant cooking that used accessible ingredients to create true gastronomic masterpieces. Crispy golden breadcrumbs infused with garlic aroma and a spicy hint of chili pepper create a rich flavor that contrasts with the delicate texture of the pasta. The juicy addition of cherry tomatoes and fresh basil gives the dish lightness and freshness, making it an ideal choice for both everyday dinners and festive tables. This dish requires no complex techniques but impresses with its harmony of textures and aromas, conveying the true spirit of Italian cuisine – simplicity, quality, and love for food.
1
Remove the crumb from the bread and crumble it by hand or with a blender. It's better if the bread is stale, as it will crumble more easily.
- White bread: 1 piece
2
Peel the garlic cloves, crush them with a knife, break them into strands by hand, and throw them into a heated pan with olive oil. Also, add the chili pepper — there's no need to cut it, just poke it all over with a fork so the oil absorbs the spiciness.
- Garlic: 3 cloves
- Chili pepper: 2 pieces
- Olive oil: 1.5 tablespoon
3
Once the garlic and chili are fragrant, add the breadcrumbs to the pan. There shouldn't be too much oil in the pan, or they will get soggy. Fry the crumbs until golden, stirring constantly with a spatula to prevent them from clumping.
- White bread: 1 piece
4
Cook the farfalle until al dente. Drain the water, add a little olive oil, and before serving, sprinkle with crumbs and garnish with halved cherry tomatoes and basil leaves.
- Farfalle pasta (butterflies): 350 g
- Olive oil: 1.5 tablespoon
- Cherry tomatoes: 16 pieces
- Green basil: 30 g
- Salt: to taste