Buttered Noodles With Garlicky Bread Crumbs
Here’s a meal that can be made ahead and refrigerated--a timesaver given the hustle of the holidays. Just pop it in the oven for a quick reheating, and dinner is served.
The Simmered Beef Goulash also freezes well. While it’s warming up, serve some easy appetizers such as cracker bread with hummus, a sliced baguette with a special wedge of cheese or olives. Chilled beer is good with this meal but a light red wine, chilled for about 10 minutes, would go well too.
Maple Butterscotch Pudding With Chopped Pecans provides a smooth, sweet finish. Serve simple butter cookies on the side.
Cook noodles in salted water according to package directions. Reserve 1/2 cup cooking liquid. Drain. Add just a little reserved liquid to moisten but not enough to really wet them. (Can be made ahead and reheated in microwave oven, adding more liquid if noodles are dry.)
Heat butter in large nonstick skillet over medium heat. When melted, add bread crumbs and garlic. Cook, stirring frequently, until golden brown, about 2 minutes. Stir in parsley, scant 1/2 teaspoon salt and pepper to taste. (Can be made a day ahead, refrigerated and gently reheated stovetop when ready to serve.) To serve, toss hot noodles with warm crumb mixture. Serve immediately.
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