Midnight Pasta with Garlic Bread Crumbs

Midnight Pasta with Garlic Bread Crumbs

1 pound spaghetti

½ cup extra virgin olive oil

5 garlic cloves, sliced thin

3 tablespoons Italian parsley, chopped fine

2 teaspoons red chili flakes

Kosher salt and pepper

½ cup Pecorino Romano + more for serving

Place a large pot of water on the stove and bring to a boil. Cook pasta according to pasta directions until al dente.

In a large skillet, heat the oil on medium with the garlic. When it begins to sizzle, add the parsley and chili flakes with a pinch of salt and a few grinds of pepper. Remove from heat.

Drain the pasta, reserving 1 cup of the pasta water. Once the pasta is drained toss the pasta with the cheese, in the colander.

Add the cheesy pasta to the skillet and toss to coat in the oil. Add a few splashes of pasta water as needed.

Garlic Bread Crumbs

2 cups day old bread, rough chop

2 garlic cloves

1 tablespoon chopped parsley

2 tablespoons grated pecorino romano

2 tablespoons extra virgin olive oil

Add all the ingredients (except evoo) to a food processor and pulse to combine.

Place in a medium sauce pan with the oil and toss to coat for 4 – 5 minutes on medium heat until golden brown. Serve on top of midnight pasta.