Buttery Garlic Noodles with Crispy Breadcrumb Topping
Ingredients
- 1 poundpasta (any shape kids like (penne, fusilli, shells))
- 6 tablespoonbutter
- 4 clovesgarlic
- ¾ cupparmesan cheese
- 2 slicebread (day-old or stale)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Pulse or tear 2 slices bread into coarse crumbs (about 1 cup crumbs).
- 03
Grate 3/4 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring often, for 3 to 4 minutes until golden and crispy. Season lightly with salt. Transfer to a small bowl.
- 03
In the same skillet, melt 6 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant (do not brown).
- 04
Add the drained pasta to the butter and garlic. Toss gently, adding pasta water a splash at a time (you'll need about 1/2 cup) to create a silky sauce. Cook for 2 minutes.
- 05
Remove from heat. Stir in 3/4 cup parmesan, 1/2 teaspoon black pepper, and a pinch of salt. Taste and adjust seasoning if needed.
- 06
Divide among bowls and sprinkle the crispy breadcrumbs on top. Serve warm.
Spice Tips
This recipe is naturally mild for kids. To add warmth for adults, sprinkle red pepper flakes on individual bowls, or stir 1/4 teaspoon into the butter at step 3. Fresh parsley or basil stirred in at the end adds brightness without heat.
Make ahead: prep all ingredients (garlic, breadcrumbs, cheese) up to 1 hour before cooking. For extra richness, stir in a splash of cream at the end. Leftovers keep in the fridge for 2 days; reheat gently with a splash of pasta water.