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

Phoebe Wu
Recipe by Cooking Light March 2013

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 8 (serving size: about 4 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

53 calories; fat 3.5g; saturated fat 1.6g; sodium 67mg.
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