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Directions for: Ligurian Bread and Garlic Pasta


2 cup breadcrumbs, fresh, (made from half stale country loaf or baguette)

2 Tbsp vinegar, red, wine

6 garlic, cloves, minced

½ tsp salt

¼ tsp pepper

¾ cup oil, olive, extra virgin

½ cup parsley, Italian, fresh, chopped

1 lb. pasta, penne

1 cheese, parmesan, grated


1. In bowl, combine bread crumbs, 1/4 cup (50 mL) water and vinegar.

2. Let stand for 10 minutes.

3. Using mortar and pestle, pound together bread mixture, garlic, salt and pepper until in a paste.

4. A few drops at a time, add oil, stirring constantly until oil starts to emulsify.

5. Add remaining oil in a thin steady stream, stirring constantly until the consistency of mayonnaise.

6. Stir in parsley.

7. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.

8. Reserving 1/2 cup (125 mL) of the cooking liquid, drain well; return to saucepan over low heat.

9. Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired to thin sauce.

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