Ingredients
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1 cup extra virgin olive oil
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2 tablespoons extra virgin olive oil
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2 bunches scallions, thinly sliced (3 1/2 cups)
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5 large garlic cloves, minced
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1 1/4 teaspoons crushed red pepper flakes
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1/4 teaspoon finely grated orange zest
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salt & freshly ground black pepper
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1 lb capellini
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1/2 cup toasted breadcrumb
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freshly grated parmigiano-reggiano cheese, for serving
Instructions
- In a large skillet, heat 1/2 cup of the olive oil. Add the scallions and cook over moderately low heat until softened, about 5 minutes. Add the garlic, crushed red pepper, orange zest and a generous pinch each of salt and pepper and cook until the garlic is fragrant, about 2 minutes longer. Stir in another 1/2 cup of the olive oil and transfer the mixture to a large bowl.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving a few tablespoons of the cooking water. Add the pasta and the reserved cooking water to the bowl and toss well. Season with salt and pepper.
- In a small bowl, toss the bread crumbs with the remaining 2 tablespoons of oil and season with salt and pepper. Sprinkle the bread crumbs over the pasta and serve immediately, passing the cheese at the table.