Orecchiette with Toasted Breadcrumbs

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Good quick meal! I used farfalle because I couldn't find orecchiette. We all enjoyed it, even my toddler.

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This dish was really enjoyable! I accidentally purchased a box of orechiette and came on the food network website to find a good way to cook it. I had no idea breadcrumbs and this tiny pasta went so well together. I've made this dish a couple times now - it's so simple to put together. I've also made it for friends. My mother said she couldn't stop eating it.

To keep it moist the next day, I recooked the leftovers in the saute pan, adding about a half cup of chicken broth and a half cup of white wine. I thought it actually tasted better that way than the original recipe did.

Giada has made a prosciutto fan out of me as well. Since I've made so many of her recipes, italian prsciutto has become a staple in our kitchen. Thanks Giada for another tasty pasta dish. Keep them coming!!

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I substituted chicken chunks for the prosciutto, sauteed in olive oil with a little cajun seasoning. Love it!!

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This is an excellent recipe! My husband and I really loved it, although I did modify it a little bit based on other reviews that I read. I added 2 cloves of garlic to the breadcrumb/olive oil mixture and I cooked the prosciutto for 10 min at 350. The crispiness of the prosciutto was wonderful. I also kept 1/3 reserve cooking liquid from the pasta and added it to the mixture once complete which moistened it a bit. Loved it in general and was easy to make after work!

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In order for it not be be dry, sautee some radichio and add it to the pasta. Also i like to add garlic to my breadcrumbs. Delicious!!

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This dish is very good and full of flavor. I liked to crunchiness too. It was a little bit too salty though.

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My husband and I saw this a while back. We started making this with store-bought tortellini. This gives is some more flavor. My hubby LOVES sauce, so we used our favorite spaghetti sauce with this. I prefer mine on its own. Easy to make both ways and our son also LOVES this.

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I enjoyed this recipe as is.....but dressing it up as an antipasto pasta takes it to a whole other level. Here is the "dressed up" version I used when I made it the 2nd time.

http://www.examiner.com/x-28794-Sacramento-Couples-Cooking-Examiner~y2009m11d5-Orecchiette-with-toasted-breadcrumbs-and-antipasta

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i know this is supposed to be a simple dish, but it just was ok. i agree with some of the thoughts that it was too dry. it needed some sauce or pasta water or something. the prosciutto and the parsley where the only thing that really made it worth while. I even used the home made pasta and prosciutto de parma and it still was only ok.

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My husband and I really enjoyed this one. I would suggest crisping the prosciutto in the oven at about 350 for around 10 minutes instead of cooking it in the pasta. Then, just break it up over the top of the pasta and it will be crispy and delicious!

Also, don't skimp on the oil or the bread crumbs really will be dry. You're making a pound of past with no other fat than what's in the olive oil, so the dish really needs all the olive oil to flavor the bread crumbs and pasta.

I would suggest tasting the pasta and bread crumbs before you add salt. Italian bread crumbs already have salt in them, and you don't want the pasta to be too salty.