Oct 17, 2007
Italian Bread Linguine
- 3 cups italian bread, cubed
- 3/4 lb linguine
- 8 garlic cloves, sliced
- sea salt and cracked pepper
- 1/4 cup olive oil
- 1 tbsp minced oregano
- 3 tbsp minced parsley
- 1/2 cup pecorino, grated
- Cook the linguine in boiling salted water until al dente.
- Meanwhile, heat the olive oil in a dutch oven and saute the garlic until fragrant.
- Stir in the bread and saute until crisp.
- Add the oregano and stir well.
- Drain the pasta. Toss with the bread. Season with salt and pepper.
- Sprinkle in the parsley and the pecorino.
good as a side dish