This simple garlic butter pasta is topped with tasty spicy bread crumbs.
Ingredients
- 1 pound rigatoni
- 1 stick butter
- 2 tablespoons Nocellara del Belice Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1 cup panko breadcrumbs
- 1 lemon, zested
- 2 teaspoons red pepper flakes
Instructions
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Bring a large salted pot of water to a boil. Cook the pasta to al dente.
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While the pasta cooks melt 2 tablespoons butter in a skillet and add the breadcrumbs, lemon zest, and red pepper flakes. Cook for about 5 minutes until toasted. Remove from the skillet and set aside.
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Melt the remaining butter in the skillet. Add the olive oil and garlic and simmer on low.
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Toss the cooked pasta with the garlic butter and top with the bread crumbs.
Takes 15 minutes
Serves 4
