Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.
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
How to Make It
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.