top of page

Garlic Bread Pasta

I love garlic bread and I love pasta. So, I decided to bring the two together to create one dish, garlic bread pasta. It’s everything you would imagine and more. It’s creamy, garlicky, cheesy and delicious. I did add two extra ingredients to this dish and after making it I decided I am going to try that ingredient in my garlic bread recipe I have on the website and channel. You have to watch the video to see what that ingredient is. Enjoy!


Recipe by Mark Calaminici | Food Loves Company

Serves 4


For the Pangrattato

3 tbsp.

1 stale ciabatta bun (any bread), panko or regular breadcrumbs (1 cup rough chopped bread, ½ cup panko or fine breadcrumbs)

Salt, to taste

Freshly cracked pepper, to taste

Zest of lemon, about less than half a lemon

1 or 2 large heads of garlic, cloves peeled and kept whole

Extra virgin olive oil

3-4 tbsp. unsalted butter

2-3 anchovy filets

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

1lb Spaghetti, reserve pasta water

80g Parmigiano-Reggiano, finely grated

15g fresh parsley, finely chopped


1. In a large frying pan, heat 3 tbsp. of oil. Add breadcrumbs and season with salt and freshly cracked pepper. Cook breadcrumbs, until light and golden brown, stirring often. Add lemon zest just before taking breadcrumbs out and mix to incorporate. Place in a bowl and set aside.

2. For the garlic confit. Place garlic cloves in a small sauce pot on medium-high heat and cover with enough extra virgin olive oil to fully submerge the garlic cloves. Once the oil starts to bubble a little, turn the heat down to a simmer and simmer for about 40 minutes or until the cloves are lightly browned and softened. If making a bigger batch you can store leftover garlic in a jar and make sure the cloves are fully covered in oil. You will be left with oil regardless and that can be used for other recipes. You can also roast the garlic in the oven wrapped in foil, see video for how-to.

3. In a pan on medium heat, add 3 tbsp. of the garlic infused oil, the garlic, anchovy filets, butter and season with salt, freshly cracked pepper and chili flakes for heat. Mash the garlic and anchovy filets as everything starts to heat up.

4. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.

5. Once the pasta is ready, add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the heat and add the Parmigiano-Reggiano a handful at a time and mix and toss to incorporate into the pasta. Add the parsley mix and toss to combine. You can add a bit of the breadcrumbs as well and mix and toss. You should end up with a smooth silky and creamy sauce. Garnish with some sauce, the breadcrumbs, Parmigiano-Reggiano, parsley, freshly cracked pepper. Enjoy!


bottom of page