When time is short and the fridge looks empty, a bowl of buttery pasta topped with crunchy, golden breadcrumbs always comes through. This recipe takes advantage of simple techniques to turn basic kitchen staples into a comforting dinner. Prep time is minimal, making it an ideal candidate for busy weeknights.
Toasting the Breadcrumbs First
Start by tossing coarse panko or fresh breadcrumbs in a skillet with a tablespoon of olive oil and a pinch of sea salt. Stir constantly over medium heat until they turn a uniform deep amber color and smell toasted. Transfer them to a small bowl immediately so they stay crisp and do not burn in the hot pan.
Sizzling Garlic Without Scorch
Thinly slice four cloves of fresh garlic and melt unsalted butter alongside a splash of olive oil over low heat. Let the garlic gently sizzle until it turns translucent and fragrant, taking care not to let the edges brown too fast. Bitter burnt garlic will ruin the sweet, mellow foundation of your sauce.
Toss and Serve Warm
Add boiled spaghetti directly to the butter sauce along with a splash of starchy cooking water and fresh black pepper. Toss vigorously until every strand is coated in a velvety sauce, then scatter the crunchy breadcrumbs over the top just before eating.