Rosemary Olive Oil Noodles with Breadcrumb Topping
Rosemary Olive Oil doesn't always get the top billing on most people's list. But, oh, what a treat it can be from savory to snacks. Here's one side dish you'll go to over and over for its ease of prep and speed to make.
Rosemary Olive Oil Noodles with Breadcrumb Topping
Ingredients:
1 cup breadcrumbs
pinch of cayenne
8 ounces dried egg noodles
2 tablespoons unsalted butter
2 tablespoons Rosemary Olive Oil
2 teaspoons minced rosemary, fresh if available
1/4 cup grated Parmesan cheese
kosher salt
ground black pepper
Method:
1. Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly. Cook until golden brown and crisp, 8-10 minutes. Remove from heat.
2. Season crumbs with salt and cayenne to taste; set aside.
3. Cook noodles as directed on the package. Drain, but don't rinse.
4. Melt butter over medium-high heat in the same pan that was used to cook the noodles. Add the rosemary olive oil and cook just until warmed, about 1 minute. Do not allow the butter to brown.
5. Add drained noodles to the pan and toss to coat with the butter/oil mix, then transfer to a serving dish.
6. Top with Parmesan, sea salt and black pepper.
7. Sprinkle bread crumbs over the top and serve.
8. Makes about 4 cups.
Other Ideas
Roasted Potatoes: Toss with baby potatoes, garlic, and a little flaky salt.
Focaccia: Drizzle over dough before baking. Add chopped rosemary to top.
Sautéed Mushrooms: A splash of rosemary oil while they’re finishing.
Pasta: Toss with al dente pasta, toasted pine nuts, parmesan, and a bit lemon zest.
Fried or Poached Eggs: Drizzle over eggs on toast with sea salt and chili flakes.
Dip for Bread: Just pour it in a dish with a swirl of maple balsamic or sea salt.
Croutons: Cube stale bread, toss with rosemary oil, bake until golden.
Popcorn: Warm rosemary oil, drizzle it, and add grated Parm.
Mashed Potatoes: Whisk a bit in your mashed for and out-of-body experience.