When you're not in the mood for a heavy, saucy pasta that induces a 2 hour "nap", this dish is the one.
This recipe is not revolutionary and new, but it's a pretty damn good one. Substituting fresh tomatoes for roasted ones are a great addition and layer of flavour. What I initially wanted to use was out of stock, and by chance I got these roasted tomatoes and it was the best replacement.
Another thing, parmesan. If we're being honest, it's (obviously) an unmatched and vital part of pasta. On the other hand, it's on the pricey side (in South Africa). I usually just buy it anyway because it lasts a few dishes when cooking for two. And then I came across the wonderful side of Pangratatto - which literally translates to "breadcrumbs". Yes, breadcrumbs on pasta, but elevated. Another name is Poor Man's Parmesan, which brings me back to the point. In a penny-pinching situation, you can still tuck into the joys of an authentic pasta dish. Taking day-old bread, toasted them and adding aromatics is just *chefs kiss*. The great thing about authentic pasta dishes is that they are usually not fancy and makes use of basic ingredients you probably already have.
This dish is also a quick, pantry-staples-only, midweek meal. If you swap out egg pasta for vegan pasta, it's a vegan meal, or add chorizo to bulk up the meal and stay fuller for longer. The recipe written should be used as a guide as I feel this type of pasta is more of an instinct cook. Let me know what you think about it!
Serves 4
Pangrattato:
60g breadcrumbs
Extra-virgin olive oil
2 tsp fresh thyme
2 tsp fresh rosemary
1/2 tsp lemon zest
1 clove garlic
salt and pepper to taste
Pasta:
400g pasta
EVOO
4 cloves garlic, chopped finely
1 tbsp fresh thyme
1 tbsp fresh parsley
1 tsp crushed chillies
2 tbsp roasted tomatoes, roughly chopped
salt and pepper
Method:
First make the Pangrattato (unless you're making fresh pasta, then do that first) Add 1 tbsp of olive oil to a pan and add your chopped garlic, herbs and spices. Once fragrant, add the breadcrumbs and stir with the aromatics. It's important to work quickly as your don't want your herbs and garlic to burn, just to get toasty.
Once the breadcrumbs have toasted, remove from the stove and add your lemon zest. Transfer to a bowl and put aside.
Bring a large pot of water to a boil and add salt
Next, add olive oil to a pan on low. Add your garlic and crushed chillies and cook on low until fragrant. Add your herbs and chopped roasted tomatoes. Switch off your stove and let the residual heat continue cooking the mix and doesn't burn.
Add your pasta to the boiling water and cook until al dente.
Bring your tomato mix to a gentle simmer and add a ladle of the starchy water.
Add your pasta to the tomatoes, plate and top with the breadcrumbs mix.
Enjoy!
Comments