CRUNCHY BREADCRUMBS FOR PASTA
Ingredients
1 cup breadcrumbs
60ml olive oil
1 clove garlic, peeled and finely chopped.
15ml lemon zest in strips roughly chopped
15ml black olives, roughly chopped
15ml lemon juice
30-45ml chopped mixed herbs, basil, parsley, chives, oregano, rosemary, thyme, chives
Serves: 2 portions main meal, 4 portions of pasta as a topping instead of cheese with tomato sauce.
Source: Marcella's Italian Kitchen
Method
Preheat the oven to 180C
Spread the crumbs over a baking tray and toast in the oven until golden brown.
Prepare the other ingredients and have ready to use.
Heat the oil in a frying pan till hot.
Add the garlic, reduce the heat and let the garlic fry gently to flavour oil.
After about 10 mins turn up the heat so that the oil is hot then add the toasted breadcrumbs and stir to coat and absorb the oil.
Turn the heat to medium and fry the crumbs, stirring frequently, allow the crumbs to darken and fry for about 5 minutes.
The crumbs can be held at this point.
If not ready with the pasta, leave till needed, heat up again, once hot, add the rest of the ingredients and remove from the heat. Allow to infuse then serve over or along side the pasta.