Orecchiette with Toasted Breadcrumbs

(not my photo)

Inspiration:
Giada De Laurentiis

Ingredients:

• 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

Instructions:

1. In a large pot, bring to a boil 6 quarts of salted water.
   
2. Cook pasta until al dente, about 8 minutes.
   
3. 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.
4. 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.
   
5. Remove from heat and set aside.
   
6. Drain pasta in a colander.
   
7. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly.
   
8. Pour into large serving bowl and garnish with chopped parsley.

Tim's Rating: ?/10
Liz's Rating: 10/10