All it needs is some fresh tomato
This is a simple and very quick recipe inspired by one we saw on the LA Times. The trick is to have fresh arugula. Fresh diced tomatoes or cherry tomatoes would also go very well.
Breadcrumb Spaghetti and Arugula
- 1 box spaghetti
- 1/2 cup breadcrumbs
- 2 garlic cloves, sliced in half
- Handful of garlic scapes diced fine (green onions will work too)
- 1 cup fresh arugula chopped fine
- 6 slices pancetta chopped
- 4 tbsp olive oil
- 1/2 cup diced fresh mozzarella
Melt two tablespoons olive oil in a frying pan and add garlic cloves. Cook until fragrant then add breadcrumbs. Stir constantly until breadcrumbs get golden brown, about five minutes. Let cool and discard garlic. Cook spaghetti in boiling salted water until al dente. Fry pancetta in another pan. Drain pasta and mix with remaining olive oil. Add all but one tablespoon breadcrumbs and mix well. Add arugula and garlic scapes and mix pasta again. Serve spaghetti topped with mozzarella, pancetta and dusted with remaining breadcrumbs. Add a touch more olive oil if needed.
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Sounds like a nice meal. Always looking for new and interesting pasta dishes and have found more than a few interesting thing at the LA Times website. Nice!
I have never tasted arugula (that I know of) But I always smile when I hear the word because I think of Steve Martins movie: My blue Heaven in which he makes a speach about arugula. And thats about the extent of my arugula knowledge.
But that pasta dish looks perfect.
That looks terrific- will try when the local tomatoes are ready. Thanks!
Interesting! pasta with breadcrumbs? Love the addition of arugula, I like it in pizzas too 🙂
That looks good. I like the pancetta and mozzarella; crunchy and fondant.
This looks like a great summer pasta dish! And I find myself suddenly crazing mozzarella. 😉
I love arugula but I only use it in salads and sandwiches…this should be interesting
Mmmm Yum! Bread crumb pasta is one of our favorite meals. I will have to try your version.
What an flavourful easy pasta. The bread crumbs is a new idea – sounds great.
🙂 Mandy
We do this when we make turkey tetrazini with our leftover turkey each Thanksgiving. This is way healthier that that recipe.
I love the use of breadcrumbs, I recently discovered that when I made cassoulet it gives a lot of texture to the dish and flavours as well. That pasta looks awesome
Such a simple yet fancy meal! Nice glass of wine, crusty bread and a salad and this is better then a restaurant!
Lovely! I love arugula (or rocket as the brits call it) and am lucky that it grows really easily here. Until Big Man does some weeding (as he did not so long ago) and pulled up all the “weeds” in a pot which were my arugula seeds sprouting! I´ve recovered from the shock now though and the next lot of seeds are coming up fine. I love simple pasta dishes like this and also pasta aglio, olio e peperoncino…I really shouldn´t read your posts before I´ve had breakfast!
My family will love this – and me too because it looks so easy to prepare!
It was so quick!
Would you believe I just harvested the most beautiful bunch of arugula out of our garden last night and was just looking up recipes? Must be clairvoyance. Looks delicious.
Simply delicious!
How delicious and colorful! I may have to make this pasta for my boyfriend later this week.
What a great, simple meal – looks so yummy. Bet it’s great with some chilli-infused olive oil drizzled over the top too!
Love it! I like the bread crumb topping…similar to gremolata; I could (and do) sprinkle it on everything! This is my kind of quick and easy dinner! I note you added in your garlic scapes too!! Wish I had some!
Green onions would work fine. We added more garlic then the original recipe called for too, one clove, come on! Oh and instead of tossing them we ate them, so tender….
As much as I love pasta sauces chock full of tomatoes or cream, I love me a quick and simple pasta dish any day. Plus, pancetta and mozzarella together sound like an awesome combination.
Is it dinnertime yet? This sounds great.
Hey, what are the substitutes, if any, for Arugula and Pancetta?
Chopped spinach would work, but it wouldn’t have the bite. Bacon is cheaper than pancetta. It’d work in a pinch. The original recipe didn’t include pancetta, so you could leave it out.
Here’s your number one London fan reporting back again…lol… made the Strawberry dip for the neighborhood bbq party this Sunday… everyone loved it- I had to make it twice though as on the first go I was a bit too uhm…generous on the amaretto… tends to mess up the consistency… (not the taste…lol!). Everyone asked me where I got the idea and told them abt your blog… :o).
Thanks for reporting back. You had me laughing!
Oh boy does this ever look good. I love adding pancetta to pasta. Great salty flavor, and great texture. Tomatoes would definitely be a nice addition to this dish. Wonderful recipe as always, Greg!
Did someone say garlic? :). This pasta looks beautiful, especially with the arugula and the garlic breadcrumbs that sound so delish!
We did up the garlic on this too!:)
How have I not seen your blog before?! I’m a total foodie and I’m making that pasta with garlic and breadcrumbs this week. I’ll be back!
Great, thanks!
great now i want pasta for dinner…but i had pasta last night…pst i dont really care lol
What’s wrong with back-to-back pasta?:)
This looks so good!
Would you look at that? It seems like something out of a gourmet cookbook. It sounds delicious, and quite simple, so I think I will be making this. I love garlic 🙂
Thanks, Serena!
Molto buono!!! Bravo!!!!
Fabulous recipe! Looks great!
Yummy! Mangia!
This looks delicious! and it sounds simple enough too 🙂
I’m just starting to use garlic breadcrumbs — my family never did. I’ve liked the recipes I’ve tried so far and this one here looks like a keeper. Thanks for sharing.
We mostly used breadcrumbs in things. Not on them!
That looks great. I love using fresh seasonal greens in hot dishes. The contrast is often the difference between a good dish and a great one.
I really like simple pasta recipes, this sounds fantastic, and I love rocket which makes it better.
The inclusion of fresh arugula in this pasta is very cool – fragrant and bold without taking over…. I like it!
Totally off-topic: I did the first part of my “wine tasting for dummies” mini-series and if you don’t mind I’d very much appreciate it if you could take a look at it. You’re obviously an expert. I explained everything as good as I could remember, but I don’t want to tell people anything that’s “wrong”. I’d feel a lot more secure if someone who actually knows something about wine could read it and correct me when necessary 😉
I’m not an expert. But I’d be happy to!
That was really good. One thing champagne is only made in a certain region in France. They own the name, so other wines may be made in that method but they’re not true champagnes. You can call them sparkling wines. Also, a number of white wines from the New World are in clear bottles. And there are air pumps that can keep an open wine longer. No one should’ve laughed at that question! Your primer was really great. I’d suggest checking out Chef Pandita’s blog. (She’s on my blogroll.) She’s studying to be a sommelier and is quite knowledgeable. Also, there’s a small typo. It should be learned not learnt. I didn’t see an e-mail so I hope you don’t mind my notes here.
As a European I have to point out that “learnt” isn’t actually wrong, but much like colour/color, standardise/standardize etc, “learnt” is something more commonly used in England, whereas it seems “learned” is more common in the US. Really depends on your own origin and target audience as to which one is best to use I guess.
Thanks, such the American bias I have.:) I knew the others, but honestly didn’t know that one.
I love breadcrumbs on pasta (I use it on gnocchi mainly) and the addition of rocket and mozarella is great! Garlic breadcrumbs sound even better – great idea!
this looks delicious! i cant wait to try it! thanks for sharing 🙂
We are making this tonight … I’m super excited about it!! My mouth waters looking at this photo.
This sounds delicious! I will definitely be giving it a go!
i don’t know why i’ve never put toasted breadcrumbs on regular pasta before… i bet the crunch is great!
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The vibrant color of the dish just stopped me in my tracks.
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