It’s been one of those weeks that kind of got away from me. And this weekend is going to be a busy one. I’m having an open house next Thursday right after work, and the house is FINALLY going to be cleaned. I’ve put it off long enough, and I’m sick of the spiders beating me in the Cobweb Battle. So, tomorrow, I’m getting up super-early, getting my workout in, popping out to the grocery store, then coming home to tackle the clean-up.
As I’ve put off going to the store for so long, we’re a little lacking in food. Another of those situations where we have plenty of ingredients, but nothing that will all play nicely with one another. Or so I thought, until I was catching up with French Revolution. Enter what I’m dubbing “Pantry Pasta,” but Kerry much more eloquently has titled “Crunchy Rigatoni with Rosemary, Garlic & Parmigiano Reggiano.”
I didn’t make many changes to her recipe, other than using dried rosemary, rather than fresh. I’m awful about keeping fresh herbs around…I buy them, and never get around to properly storing them, so then they go bad. Or I end up having to buy way more than I need, and a bunch goes to waste. I should just grow my own, but that too seems like more trouble than it’s worth. I also used tubetti, rather than rigatoni, because that was the only pasta I had a full pound of.
Some bread and a nice glass of wine on the side, and it was a decent-enough meal to cap off the week.
- 1 cup breadcrumbs
- 1 clove garlic
- ½ tsp. dried rosemary
- 3 tablespoons sliced almonds
- ¼ cup grated Parmesan
- Salt and pepper
- 4 Tbsp. unsalted butter, divided
- 1 pound rigatoni or other tube pasta
- In the food processor, combine the breadcrumbs, garlic, rosemary, almonds, Parmesan, salt and pepper and pulse until everything is equally combined. Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs (don’t over-pulse, or you’ll end up with a lump).
- Place the mixture in a sauté pan over medium heat, and toast, stirring often, until the crumbs are golden brown, about 10 minutes.
- Meanwhile, cook the pasta according to package directions in a pot of salted water. Reserve 1 cup of cooking water before draining.
- Add the water back to the empty pasta pot, and bring to a simmer.
- Cube the remaining butter, and whisk it in a little at a time, until you have a somewhat milky sauce. Remove from the stove once you’ve added in all the butter.
- Add the drained pasta, season with salt and pepper and toss to combine. Top with the breadcrumb mixture and extra Parmesan.
I liked it a lot, which is good, because there are a LOT of leftovers. Yay! Now, I’m off to eat the last piece of cheesecake (it’s actually only the second piece I’ve gotten–Jay’s eaten a couple pieces and I gave away a couple at work). Good night!