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Orecchiette with Toasted Breadcrumbs


  • 1 lb dried orecchiette pasta or other small shaped pasta

  • 0.75 cup Extra Virgin Olive Oil

  • 0.66 cup Italian seasoned dried breadcrumbs

  • Sea Salt & freshly ground black pepper

  • 0.25 cup grated Parmesan

  • 1 cup finely chopped prosciutto

  • 2 tablespoons chopped fresh Parsley Leaves


  • 1.

    In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

  • 2.

    Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.

  • 3.

    Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

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