Linguine with Garlicky Breadcrumbs

My toddlers have made me fall in love with pasta all over again. 

It’s not that I ever stopped loving pasta. As a third generation Italian American, I think it’s safe to say I’ve eaten pasta at least once a week since I’ve been able to chew. Seeing my toddlers’ love for it, though, has reminded me of just how much I love it. It is, in my not so humble opinion, the perfect comfort food. 

And when I say my toddlers love pasta, I mean they really love it. They think it should be cooked daily, and I will confess that when they say “pa pa?” and point to the large pasta pot or pick their favorite shape out of the pantry, I do find it very hard not to give in. And it doesn’t help that when I do cook it, they clap their hands excitedly and hug me and then proceed to eat nearly a half pound of it between the two of them. They’re not picky about the type of pasta or the sauce either. Tomatoes, pesto, cheese, butternut squash sauce – they will gladly eat any of it, as long as it’s covering their beloved pasta. 

I have therefore found pasta to be the perfect way to introduce new flavors and textures to them. I will confess that I have, perhaps, used this as an excuse to cook even more pasta. It is for their food education after all, right? 

So I guess what I’m saying is that you can expect to see even more pasta recipes on here. It is 2022, everyone is tired, and I think we can all use more comfort and happiness in our life.

The pasta that I’m sharing today has become a family favorite recently. It is so crazy simple, and that is honestly my favorite type of pasta dish. The garlic, lemon zest, and parsley shine, and the breadcrumbs give the pasta an unexpected crunchy texture. This is the pasta that I make when I don’t have much time to cook. I love serving it with a big pan of roasted veggies (but a simple salad works well too, if you’re really in a hurry).

I like to use panko breadcrumbs for this dish because of the texture, but any breadcrumb will work. Just make sure, if they are store bought, they are unseasoned.

Print Recipe

Linguine with Garlicky Breadcrumbs

(No Ratings Yet)

Loading...

This pasta dish is so simple and comes together very quickly. You can add olives, capers, or anchovies, if you like, or keep it simple, as I have. I love to serve it with a side of roasted vegetables.

Ingredients

• 4 - 5 tablespoons of olive oil, divided
• 4 - 5 large cloves of garlic, minced or thinly sliced
• ¾ cup of unseasoned panko breadcrumbs (or homemade breadcrumbs)
• 1 pound of linguine or other long pasta
• A handful or two of fresh parsley, chopped
• The zest of one lemon
• Pecorino or parmigiano reggiano, for serving

Instructions

1

Heat a couple tablespoons of olive oil in a large skillet over medium to medium low heat. Add the garlic and sauté for about a minute. Add the breadcrumbs, a pinch of salt, several grinds of black pepper, and red pepper flakes (to taste) and sauté, stirring occasionally, until the breadcrumbs are nicely browned. If the breadcrumbs look too dry at any point, add a little more olive oil to the pan. Once browned, set aside in a bowl to cool for a minute or two.

2

While your breadcrumbs are cooking, boil the pasta until al dente.

3

When the pasta is almost done, add the parsley and lemon zest to the breadcrumbs. Taste and add more seasoning, if you like.

4

Once the pasta is done and has been drained, toss it in a large bowl with a few drizzles of olive oil and about half of the breadcrumb mixture. You can squeeze a little lemon juice on top as well. Add extra breadcrumbs on top of each serving and top with a little grated pecorino or parmigiano reggiano. I love serving this pasta with roasted vegetables on the side. Enjoy!