Spaghetti Pangrattato
The most simple ingredients create a delightful rustic pasta dish. Use the best quality you can find, and this will become a go-to dish any time of the day or week!
Ingredients
Pangrattato
- 2 tbsp olive oil
- 2 clove garlic peeled and finely minced
- 1 tsp red chilli flakes
- Zest of 1 lemon
- 1/2 cup fresh breadcrumbs whiz up some slices of sourdough in your food processor for best flavour!
- 1 tsp dried basil or oregano you can also use fresh
Pasta
- 8 oz 200 g good quality spaghetti
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon the same one you zested above
- Kosher salt and fresh cracked black pepper
- 4 tbsp fresh parsley chopped
Instructions
Pangrattato
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Heat a skillet over medium-low heat and add 2 tbsp of olive oil.
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Add the garlic, chilli flakes and lemon zest, and stir for one minute. Watch that the garlic doesn't scorch or else it is un-usable. If concerned, reduce the heat.
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Add the breadcrumbs. Keep stirring until they have become golden brown and crunchy (be careful to not let them or the garlic burn).
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Add the oregano or basil and stir through.
Remove to a small bowl and set aside. Don't worry about washing the skillet, you will be using it later.
Pasta
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Boil the pasta according to the directions in a pot of well salted water. Cook to al dente (about 9 minutes for most spaghetti) Drain. Toss with the olive oil and lemon juice.
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In the meantime, bring the skillet back to medium heat. Add the pasta and warm through.
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Add the pangrattato mixture and toss to coat. Remove from the heat.
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Season with salt and pepper and toss with the parsley.
Recipe Notes
Options:
Add poached or sunny side up eggs. See here for my poached egg method!
Smoked sardines (loosely chopped) or chopped walnuts can also be added to the pasta when adding the lemon juice.