Go on admit it, we’ve all got a soft spot for those garlic baguettes lurking in the supermarket behind the pizzas. This pasta recipe replicates that buttery, garlicky flavour but in the same amount of time it would take you to cook the bread in the oven...
Advertisement - Continue Reading Below
Yields:
2 - 3
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Ingredients
250 g spirali pasta
100 g salted butter
8 cloves garlic, crushed
100 g ciabatta breadcrumbs (see tip)
1 red chilli, deseeded and finely chopped
4 Tbsp. fresh parsley, finely chopped
Directions
Step 1Cook the pasta in a large pan of salted boiling water according to pack instructions.
Step 2Meanwhile, melt 25g butter in a frying pan. Add a third of the garlic and cook for 3-4min over a medium-low heat until soft and fragrant. Add the breadcrumbs, increase the heat slightly and cook for 4-5min until crunchy and golden. Spoon into a bowl and stir through 1tbsp of the chopped parsley. Season to taste.
Step 3Add the remaining butter to the pan along with the remaining garlic and the chilli. Reduce the heat back down to medium-low and cook for as long as the pasta has left. Take a ladle of the pasta water and splash into the pan, stirring to emulisfy.
Step 4Remove from the heat and tip in the drained pasta and remaining parsley. Toss to combine, adding a splash more pasta water if needed, before serving in bowls topped with the crunchy garlic crumb – and a slice of garlic bread if you like!
GH tips
Use any type of breadcrumbs – sourdough or wholemeal would work well, too.
Add some protein with cooked prawns or shredded chicken.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
