Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.

Recipe by Cooking Light January 2005

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Credit: Becky Luigart-Stayner

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.

  • To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.

  • Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

Nutrition Facts

385 calories; calories from fat 21%; fat 8.8g; saturated fat 2.5g; mono fat 4.4g; poly fat 1.2g; protein 14.8g; carbohydrates 60.4g; fiber 2.1g; cholesterol 10mg; iron 3.4mg; sodium 501mg; calcium 138mg.
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