I'm Obsessed With This CHEAP And EASY Pasta I Made On A Whim

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare breadcrumbs using old bread, olive oil, red pepper flakes, lemon zest, and garlic.

Rinse 4 tablespoons of capers to reduce saltiness.

Chop about a quarter to half a cup of Italian flat leaf parsley.

Slice 8 to 10 cloves of garlic.

Juice a couple of tablespoons of lemon juice.

Pulse the old bread in a food processor to make breadcrumbs, adding lemon zest and red pepper flakes.

Add 2 tablespoons of olive oil and a half teaspoon of salt to the breadcrumbs and mix.

Toast the breadcrumbs in a non-stick pan on low heat (3.5 out of 10) for about 5 minutes until golden.

Boil water in a large pot and add salt.

Add linguini to the boiling water and cook until about a minute less than al dente.

In a separate pan, heat extra virgin olive oil and add sliced garlic on low heat until golden.

Add red pepper flakes to the garlic and then the rinsed capers, cooking briefly.

Drain the pasta, reserving some pasta water, and add it to the pan with garlic and capers.

Toss the pasta in the pan to coat with the oil and flavors, adding reserved pasta water if needed.

Cooking Techniques

Equipment Needed

Spice Level:

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