Orecchiette with Toasted Breadcrumbs

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound dried orecchiette or other small shaped pasta

3/4 cup extra-virgin olive oil

2/3 cup Italian seasoned dried bread crumbs

Sea salt and freshly ground black pepper

1/4 cup grated Parmesan

1 cup finely chopped prosciutto

2 tablespoons chopped fresh parsley leaves


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

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.

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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