fresh rosemary in the garden

Rosemary Olive Oil Noodles with Breadcrumb Topping

Rosemary Olive Oil Noodles with Breadcrumb Topping

By Dave Lenweaver/Clean Slate Farm
Prep time: 15 minutes
Cook time: 25-30 minutes or less
Servings: 4 cups

Ingredients

  • 1 cup breadcrumbs
  • pinch of cayenne pepper
  • 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 and ground black pepper, to taste

Instructions

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.

Season crumbs with salt and cayenne to taste; set aside.

While the breadcrumbs are browning, start the noodles as directed on the package. Drain, but don't rinse.

Melt the butter over medium-high heat in the same pan used to cook the noodles. Add the rosemary and rosemary olive, cook just until warmed, about 1 minute. Do not allow the butter to brown.

Add drained noodles to the pan and toss to coat with the butter/oil mix, then transfer to a serving dish.

Top with Parmesan, salt and black pepper.

Sprinkle bread crumbs over the top and serve.

Notes

Curly noodles work best with this, but any good egg noodle will be fine. Try this with pasta as well.
One of my favorite things to do in the summer is weed the herb gardens. Just brushing my hands through the herbs releases the wonderful scents of lemon and English thyme, summer savory, marjoram, sage, and oregano. 

But fresh rosemary! Can there be a more intoxicating aroma? While I love all the herbs, the aroma of rosemary is one of my favorites. And, I love the earthy flavor it brings it adds to dishes.

In upstate New York, gardening zone 5a, rosemary doesn't winter at all. I bring the pots into the house and care for them diligently but they just can't make it through. It's a Mediterranean herb that needs sunlight and warmth that I can only give it in summer.

Rosemary is a member of the mint family, with its name derived from the Latin "ros marinus," meaning "dew of the sea." I believe that rosemary often doesn’t receive the recognition it deserves as a culinary herb, which is why I adore this recipe. While Rosemary Olive Oil may not be at the top of everyone's list, it truly is a delightful ingredient, versatile enough for savory dishes and snacks alike. This particular side dish is one you'll turn to time and again for its simplicity and quick preparation.

 

Other Ideas for Rosemary Olive Oil
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.

Referenced products

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