With a little crunch.
Served warm or cooled.
I’m loving these noodles as a side dish this summer. They are the perfect compliment to grilled chicken, steaks and/or shrimp “on the barbie”, and grilled pork chops.
It’s uber simple…instead of tossing with marinara or meat sauce, you toss the cooked noodles with a mixture of bread crumbs and grated Parmesan/Romano cheese.
The result is amazing!
Crunchy Parmesan Spaghetti
- 1/2 to 3/4 lb spaghetti noodles ($.25)
- 2 Tbsp olive oil ($.10)
- 1/2 cup bread crumbs ($.50)
- 1/4 cup grated Parmesan cheese ($.25)
- Salt and pepper to taste
- (1 tsp Italian seasoning if using plain bread crumbs)
- Cook the noodles as directed. (Any long noodle will work...linguini, angel hair, thin spaghetti, spaghetti, fettuccine.)
- Drain and rinse with cold water. (When to rinse and not rinse pasta.) (If you wish to serve warm, don't rinse with cold water.)
- Add to serving bowl and toss with the olive oil, bread crumbs and grated Parmesan. Toss until all the noodles are coated.
- Season with salt and pepper (and Italian seasoning if necessary.)
- Serve Crunchy Parmesan Spaghetti, as side dish.
Wonderful dish….loved it
Thanks, for the link back! Glad to see that you enjoyed this dish… makes me want to make it again soon!
Make this a complete meal by throwing a fried egg (runny yolk) on top. Perfect.
Sounded good so took this to a potluck over the weekend and asked for feedback. To a person: “Blah. Needs some spices.”I had added garlic as I thought it was very blah. Don’t know why one ould ever make this again.
After reading the above comment I must say that for years I have eaten left over spaghetti with just melted butter and some Parmesan cheese. It’s not fancy, but I have certainly enjoyed it. May have to try this idea next time!