Pantry Pasta with Garlic and Breadcrumbs
A budget-friendly pantry pasta that tastes like more than the sum of its parts: garlicky olive oil, toasted breadcrumbs, and a little heat and lemon to brighten it up. Scales easily for meal prep and freezes well with a few simple tips.
This is the kind of dinner that shows up when the fridge is empty but you still want something satisfying. Everything is made from shelf-stable basics—pasta, breadcrumbs, garlic, and oil—plus optional add-ins if you have them. It’s quick, forgiving, and easy to scale up for leftovers without blowing the grocery budget.
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Servings
4
Ingredients
Pasta
- •12 oz pasta (spaghetti, linguine, or any shape)
- •1 tsp salt (for pasta water)
Garlic oil sauce
- •1/4 cup olive oil (or a mix of olive oil and butter)
- •4 cloves garlic, minced
- •1/4 tsp crushed red pepper (optional)
- •1/2 tsp dried oregano or Italian seasoning (optional)
Toasted breadcrumbs
- •3/4 cup plain breadcrumbs or panko
- •1 Tbsp olive oil (for toasting crumbs)
- •1/4 tsp salt
- •2 Tbsp grated Parmesan (optional, helps the crumbs cling)
Finish (optional but recommended)
- •1/2 lemon (zest and/or 1–2 Tbsp juice)
- •2 Tbsp chopped parsley (fresh or dried)
- •Black pepper, to taste
Instructions
- 1
Bring a large pot of water to a boil. Add the salt and pasta, and cook until al dente.
- 2
While the pasta cooks, toast the breadcrumbs: add 1 Tbsp olive oil to a large skillet over medium heat. Add the breadcrumbs and 1/4 tsp salt. Cook, stirring often, until golden brown (about 3–5 minutes). If using Parmesan, stir it in during the last 30 seconds. Transfer the crumbs to a bowl so they don’t keep browning in the hot pan.
- 3
In the same skillet, add 1/4 cup olive oil over medium-low heat. Add the minced garlic, red pepper, and oregano/Italian seasoning (if using). Cook for 1–2 minutes, stirring, just until the garlic is fragrant (don’t let it brown).
- 4
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta.
- 5
Add the drained pasta to the skillet with the garlic oil. Toss to coat. Add 1/4 cup pasta water and toss again, adding a splash more as needed until the pasta looks glossy and lightly sauced.
- 6
Turn off the heat. Add lemon zest and/or juice (if using), black pepper, and parsley. Taste and adjust with more salt, pepper, or red pepper.
- 7
Serve topped with a generous sprinkle of toasted breadcrumbs. (For leftovers, store the breadcrumbs separately so they stay crunchy.)
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.