Photo: Randy Mayor; Styling: Lindsey Lower
Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.
Serves 8 (serving size: about 4 teaspoons)
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1 tablespoon canola oil
2 ounces torn baguette
1/4 cup toasted flaked unsweetened coconut
2 teaspoons ground Korean chile (gochugaru) or ancho chile powder
1/8 teaspoon salt
Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.
Fat 3.5 g
Satfat 1.6 g
Sodium 67 mg