This Super Simple Pasta Dish Is The Ultimate Bowl Of Comfort

Photo: Courtesy Of Mark Weinberg/Food52.
By sdebrango

For a quick weeknight dinner, I took an idea from my childhood and put my own spin on it: pasta of your choice (I used linguine) with ricotta and milk, plus a simple topping of bread crumbs, garlic, parsley, butter, and Parmigiano. 

Take the ricotta out of the refrigerator about 30 minutes before you prepare the dish, as it should be room temperature. You don’t have to be exact with the measurements: Tailor it to suite your taste. Double the ingredients of the recipe below to feed a larger crowd. 

This recipe is a brilliant reminder of the pleasure that can come from combining just a few tasty ingredients that you probably already have in your kitchen. It does call for a large quantity of  the breadcrumb topping  1 1/2 cups is a lot of breadcrumbs  but it really sets this dish apart and provides a welcome contrast to the richness of the ricotta.

White Pasta With Garlic Parmigiano Bread Crumbs 

Serves 4

2 tbsp butter
Splash of olive oil
2 small cloves garlic, minced
1 1/2 cups fresh bread crumbs
1/4 cup grated Parmigiano
Handful flat-leaf parsley chopped
Pinch of lemon zest
1 lb linguine (or whatever pasta you like)
1/2 cup milk
2 cups ricotta (at room temperature)
1/4 cup grated Parmigiano or Pecorino Romano cheese
Salt and pepper, to taste

Related: This Chicken Dish Is A Classic

1. In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it just starts to brown. Add the bread crumbs, and continue to cook until the crumbs are lightly browned. Take it off the heat, and pour the mixture into a bowl. Add the Parmigiano, parsley, and lemon zest, stir to combine, and set aside.

2. Bring a large pot of water to a boil. When there is a rolling boil, add a good amount of salt — taste the water; it should taste salty.

3. Put the pasta in, and stir to separate. While the pasta is cooking, heat your milk until it's hot to the touch (I microwaved it for 45 seconds).

4. Put the ricotta and Parmigiano in your serving bowl and add the hot milk, mix it up, and season to taste. When the pasta is al dente, drain and add the hot pasta to the bowl with the ricotta-milk mixture. Toss to combine and top with the bread crumbs. Garnish with a little more grated Parmigiano and serve.

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