Ligurian Bread and Garlic Pasta

[migration] empty title 174 Author: Canadian Living Credits: [migration] empty title 174

  • Portion size 4 servings


  • 2 cups fresh bread crumbs (made from half stale country loaf or baguette)
  • 2 tablespoons red wine vinegar
  • 6 cloves of garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups extra virgin olive oil
  • 1/2 cup chopped fresh Italian parsley
  • 1 lb penne pasta
  • Parmesan cheese


In bowl, combine bread crumbs, 1/4 cup (50 mL) water and vinegar. Let stand for
10 minutes.

Using mortar and pestle, pound together bread mixture, garlic, salt and pepper until in a paste. A few drops at a time, add oil, stirring constantly until oil starts to emulsify. Add remaining oil in a thin steady stream, stirring constantly until the consistency of mayonnaise. Stir in parsley.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) of the cooking liquid, drain well; return to saucepan over low heat. Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired to thin sauce.

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Ligurian Bread and Garlic Pasta