Sardine and Lemon Pangrattato Pasta
Ingredients
Lemon Pangrattato, makes about 1 1/4 cups
- ~4 oz (120 grams) day old bread, anywhere between 6-8 slices, depending on the size and thickness, see Notes
- 5 tsp olive oil
- 1 large clove of minced garlic
- 1 tsp fresh chopped rosemary
- 1/4 tsp dried oregano or a bit more
- 1/4 tsp dried chilli flakes or more as desired
- 1/2 tsp kosher salt
- 2 tsp frsh chopped parsley
- zest from one medium to large lemon
Sardine and Lemon Pangrattato Pasta, serves two
- ~6 oz (170 grams) pasta, like spaghetti, fettucini, linguini etc
- 1 tbsp olive oil
- 1 small onion, small diced
- salt and pepper
- 1 clove garlic, minced
- 1 tbsp capers
- 2 tsp lemon zest, can also use 2 tsp chopped preserved lemon
- 1 can sardines in olive oil, drained, see Notes
- 1/4 cup chopped fresh herbs like parsley, thyme, etc, or a combination of them all
- 1/4 cup Lemon Pangrattato
- dried chilli flakes, to finish, optional
Instructions
Lemon Pangrattato, can be made in advance
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Remove any hard, thick crusts. Tear the bread into smallish pieces. Place in a food processor or mini chopper, and process till coarse breadcrumbs are achieved. Don't worry if not all the crumbs are the same size, this will add to the finished crispy texture.
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In a medium skillet, combine the olive oil and minced garlic clove. Warm through, but do not let the garlic take on colour.
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Add the breadcrumbs, chopped rosemary, oregano, chilli flakes and salt. Stir gently but thoroughly to ensure that the breadcrumbs are all coated in the oil.
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Increase the heat to between medium and medium high. Stir constantly to brown the breadcrumbs for five minutes. If the garlic starts to scorch, adjust the heat down.
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Add in the chopped fresh parsley. Continue to stir, until the breadcrumbs are golden brown and crispy, about 10 more minutes. If it is taking too long, adjust the heat slightly up.
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Remove from the heat and stir through the lemon zest. Spread out the breadcrumbs onto a parchment lined baking sheet to cool down. Once cooled, store in a sealed container. It will last in the fridge for a few weeks. It can also be stored in the freezer for a few months.
Sardine and Lemon Pangrattato Pasta
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Prepare the pasta in salted boiling water, per the package directions. Preserve 1/4 cup of the pasta water, and drain the pasta. About five minutes before the pasta is ready, start on the onions:
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In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring till softened, about five minutes. Sprinkle with a little salt and pepper (the pangrattato also has some salt, you can always add more later). Add in the garlic and cook another minute.
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Add the capers and lemon zest. Turn the heat up to medium high. Add in the drained sardines and allow to warm through for about 30 seconds.
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Add in the drained pasta and chopped herbs. Stir everything gently to combine. Add some of the reserved pasta water to create a simple sauce and help things stay loose and yet together. Remove from the heat and add in the Lemon Pangrattato.
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To serve, sprinkle on more Lemon Pangrattato, and dried chilli flakes, or even some parmesan cheese.
Recipe Notes
Feel free to use sourdough bread, or ciabatta, whole wheat, etc. Just don't use dried panko style breadcrumbs. These will scorch and get too crispy, and not take on the flavours you are hoping to achieve.
Feel free to add grated parmesan cheese to the finished, cooled pangrattato.
If I am hungry, I can eat an entire can of sardines in this dish by myself. So feel free to use a second can of sardines if desired.