Tubetti with Toasted Breadcrumbs

The weather today was absolutely gorgeous. I walked home for lunch this afternoon and walked home from work, so Jay could take the bambino up to the pool (I can’t swim, and I’m just not quite ready to put a bathing suit on in public yet). And I made some pasta that I’ve been meaning to make and putting off for a little less than a week.

Tubetti with Toasted Breadcrumbs 1

Tubetti with Toasted Breadcrumbs.

Tubetti with Toasted Breadcrumbs 2

I’ve made this occasionally, and when I can find it, I use Orecchiette, as the original recipe calls for. I remember the first time I made it–It was long ago enough that Brookings was still not carrying things like pancetta or prosciutto, so I had to substitute ham. This time around, I subbed bacon, just because I like it. And it was on sale.



Yield: 6-8

Tubetti with Toasted Breadcrumbs

Tubetti with Toasted Breadcrumbs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 lb. Tubetti or other small-shaped pasta
  • 1/2 C extra-virgin olive oil
  • 2/3 C whole wheat breadcrumbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt & pepper, to taste
  • 1/4 C grated Parmesan
  • 1 C crisp-cooked bacon, chopped
  • 1 tsp dried parsely


Cook the pasta according to directions in a large pot of salted water.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the breadcrumbs, onion and garlic powders and cook, stirring constantly so the breadcrumbs don't burn, but are nice and toasted--About 2-3 minutes. Season sparingly with salt and pepper* and remove from heat.

Drain the pasta, and add it to the skillet, tossing to coat with the breadcrumbs. Add in the bacon pieces and the Parmesan, mixing thoroughly. Place in a large serving bowl, sprinkling with the parsley before serving.


*If using seasoned breadcrumbs, they might already be rather salty--Taste before adding the salt and pepper.

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I like the use of bacon in this…I didn’t quite like the whole wheat breadcrumbs, though. The next time, I might just use Italian-seasoned breadcrumbs as I’ve done in the past. It was a delicious meal to cap off a wonderfully beautiful day:

Sunny Hedge
I think more storms are supposed to move in late tonight/early tomorrow, which stinks. I went for a long walk this morning–I’ve been feeling really out of sorts lately and wanted to walk off some of the negativity festering in my mind. I’m hoping to do the same tomorrow morning, although I’m feeling less maudlin than I have been…I just want the exercise!

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