Pasta with Parsley, Garlic and Parmesan Breadcrumbs

• 份量: 4 servings
• 总时间: 30 minutes

配料

4 tablespoons extra-virgin olive oil, divided, plus more to serve

3/4 cup panko breadcrumbs

3 ounces Parmesan OR pecorino Romano cheese, finely grated (1½ cups)

Kosher salt and ground black pepper

1 pound gemelli OR casarecce OR penne

Leaves from 1 large bunch fresh flat-leaf parsley, finely chopped (about ¾ cup)

2 medium garlic cloves, finely chopped

1 teaspoon grated lemon zest, plus lemon wedges to serve

Red pepper flakes

步骤

In a large pot over medium, heat 3 tablespoons oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a medium bowl. Stir in half of the cheese and ½ teaspoon salt; set aside.

In the same pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt. Cook, stirring occasionally, until al dente. Reserve about 1¼ cups of the cooking water, then drain and return the pasta to the pot.

To the panko mixture, add the parsley, garlic, lemon zest and the remaining 1 tablespoon oil; toss to combine.

Set the pot over medium, add the remaining Parmesan and toss until the cheese is evenly dispersed. While tossing, gradually add the reserved pasta water; after about 2 minutes, the pasta will be lightly sauced. Off heat, taste and season with salt and pepper. Transfer to a serving dish, drizzle with additional oil and top with the breadcrumb mixture. Serve with lemon wedges.