Pasta with Garlic, Oil, and Toasted Bread Crumbs
Why This Recipe Works
When developing our pasta with garlic, oil, and bread crumbs recipe, we decided to take a keen look at the method and rituals around cooking dried pasta, from “chefy” to folkloric. It didn’t make a difference whether we started with hot or cold water, but in either case it was important to use plenty of it, along with salt (we didn’t like our pasta when boiled with added oil). Frequent stirring kept the pasta from clumping and sticking. One final tip: Don’t shake the pasta in the colander since shaking drains off some of the starchy moisture that helps the sauce cling to the pasta.