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After one year of blogging, in the month of May 2013, I started a feature called “Look, I made it!”.
This feature is, when you recreate one of my recipes and send me a photo, I post the photo where the original recipe is with your one line comment and a link to your blog. If you are not a blogger, your creation is part of the post anyway. See an example → here. In addition, I post it on my Facebook fan-page with a link to your blog. I have received 20 recreations in the last 29 months.
When I started the feature, I also posted several recreations of other bloggers recipes. At the time,
I only posted photos of my recreation with links to the original recipes. Since, the recipe that I crave and have made over and over is today’s post, a recipe straight from Jo’s blog, My Home Food That’s Amore post, The crunch factor in pasta. Not only is the pasta a fabulous tasting dish all by itself, but Jo’s ‘crunch factor’ takes this pasta to a whole new experience!
In April, Jo started yet another blog, Frascati Cooking That’s Amore. Both blogs are about life in Italy and superb, one-of-a-kind home cooking by Jo, which takes you on a journey. Jo’s sense of humor also is one-of-a-kind, and brings delight in your reading.
Jo, thank you for sharing your delicious recipes!
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The Crunch Factor in Pasta
Original Recipe by: Jo of My Home Food That’s Amore
Adapted by: Fae’s Twist & Tango (fae-magazine.com)
Garnishing pasta with toasted breadcrumbs is a Sicilian custom.
INGREDIENTS
For the crunch factor
• 3 Tbsp extra virgin olive oil (only olive oil, no other oil/fat)
• ¾ cup Italian seasoned bread crumbs
Pasta
• 454 g/1 lb spaghetti or long macaroni
For cherry tomato sauce
• 300 g/ 11 oz cherry tomatoes, ¼ in wholes and other ¾ cut in half
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• ¼ tsp salt
• 1/16 tsp ground black pepper
• 4 sprigs of basil or mint, chopped coarsely
• 1 Tbsp unsalted butter (optional)
DIRECTIONS
◊ To make the crunch factor: In a non-stick medium skillet, add olive oil, breadcrumbs, and heat on medium-heat. Stir constantly and as soon as indication of breadcrumbs toasting, it is done. Pay close attention, because there is only a second between toasting and burning.
◊ Bring a large pot of water to a boil for the pasta. While the pasta is cooking…
◊ To make cherry tomato sauce: In a large skillet, add olive oil and heat on medium-heat. Add minced garlic, and when garlic releases its aroma, add the tomatoes and raise heat to high. Stir and fry for a couple of minutes. Add salt, pepper, chopped basil (or mint), butter, stir a little and sauce is ready.
◊ When pasta is ready and drained well, add to the skillet with the cherry tomato sauce. Toss them together and plate on individual plates. Sprinkle with the crunch factor and serve!
~ Buon Appetito! ~
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So, what’s cooking in your kitchen?
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Hi Fae! I love adding breadcrumbs too, they add such a great crunch!
Aren’t the crunch fabulous! Yum! 🙂
Hi, Fae! It’s been a long time! This pasta looks absolutely delicious. 😀
Darling Jhuls, Your presence is a delight all by itself. 🙂
This pasta looks so good, and it sounds great with that crunch topping!
Hi Nancy, It really is so yummy! 🙂
I love this recipe. I also love your “Look, I made it” feature, but have to confess the one recipe I made, a sweet potato dessert, was delicious but the pictures were not worthy. I would love to try again!
Hi Hilda, Thanks to Jo for introducing me to this crunch factor. 🙂
It is a good potato season. When you try the sweet potato dessert again, I’m sure it is going to be with a picture worthy looks, and you’ll send me the photo. 😀
Wow that pasta dish looks fabulous Fae, love the toasted breadcrumbs (crunch factor) a really delicious recipe. Thanks for posting this.
Hi Suzanne, Thank you. It is very simple pasta dish and special with the crunch. 🙂
Great recipe, Fae, it looks amazing and so yummy. Thanks for sharing! 🙂
Hi Linda, Thanks to Jo, my family request this crunch factor quite often! 🙂
Love this simple, yet elegant pasta Fae. Now I’m craving a bowl of spaghetti. 🙂 I’ll definitely try the crunchy topping and your delicious fresh sauce for my next pasta dish. Looks and sounds wonderful.
Hi Seana, I know exactly what you mean… as I respond to the comments, I crave for the pasta again. Guess what I’m having for dinner tonight! 😀 )))
Nothing like a crunch in any kind of dish, and this definitely sounds delicious.
Hi Loretta, I totally agree! It tastes so good! 😀
love the crunch factor. Even for macaroni I always add bread crumbs. It gives the additional taste. Great recipe
Hi Srividhya, It really does add a notch to the fun, doesn’t it! 🙂
I really enjoy Jo’s blog and I too like the addition of crunchy crumbs on many pasta dishes.
Hi Karen, I hope you are all settled down and ready for the holiday season. Yes, Jo’s blog is uniquely wonderful. My Greek mother-in-law used to melt butter, even slightly burn it and pour it over pasta. This crunch factor makes pasta even more interesting. 😀 )))
Great dish, Fae! I love the crunch factor! It takes the dish to another level!
Hi Francesca, This crunch factor sure takes the dish to another level alright! Yum! 😛
There was a recipe from Giada similar to this years ago. I’d completely forgotten about it. This is a fabulous reminder. An excellent recipe!
Hi Virginia, It really is a fun and delicious crunch factor. Give it a go soon and delight your family! 😀
Aw, Fae, how sweet ! thank you so much!
Hi Jo, Thank you for the recipe. You have a very special and unique blog. I love it! 🙂