Ingredients
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Pangritata
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2 tablespoons Olive Oil
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1/2 loaf Breadciabatta or sour dough
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2 sprigs Rosemary
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1 heaped teaspoon Thyme
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2 cloves Garlic
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Pasta
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400g Spaghetti
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2 tabelspoons Olive Oil
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small handful of grated Parmesan
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100ml Stock
Directions
Image credit: https://www.kelleylcox.com/
Pasta dinners are fast, filling, and please everyone. The age-old pesto or chili chorizo pasta get boring though. There are plenty of variations that are traditionally Italian, cheap and healthy so expand your pasta repertoire with this Southern Italian dish.
What is Pangritata?
Pangritata, or ‘poor man’s Parmesan’, is a mixture of left over bread crumbs and herbs that is crisped up in olive oil. It is from the South of Italy and is used to pimp up dishes like pasta without the need for expensive ingredients such as Parmesan cheese. Usually, rosemary is used but anything woody like thyme, marjoram or oregano works well. Some people also like to add crushed garlic, lemon zest, walnuts or pinenuts too. For a richer version, you can use butter instead of olive oil.
Note that some extra virgin olive oils have very strong flavours. You can use them but make sure you match them with the right sauce. A strong bitter oil will work on top of sage butter pasta but will overpower more delicate ingredients. A nice acidic fruity oil will be perfect for lemon stock sauces.
Variations
If you make a tasty herby pangritata you don’t really need much else than to coat your pasta with some stock, olive oil or butter. This recipe uses parmesan to pimp it up but you can use any cheese you like. It’s a great way to use up a crusty, lonely nugget of cheese that you find in the back of the fridge!
Alternatively, you can stir through some cream or creme fraiche for a richer, naughtier version. Stock and lemon juice& zest is a really tasty, healthier option. You can also add some roasted veg and tomato puree with chili for a spicer version. When you have your pasta and coating just sprinkle the crunchy herby pangritata on top. Never stir it through as this will make it soggy.
Steps
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1
Done
10 min
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Make the pangritataPulse your stale bread and garlic in a food processor until it resembles bread crumbs. If you don't have a food processor break the bread into small bits and leave it to air dry until you can crush it into crumbs. Heat the olive oil over medium heat and then fry the breadcrumbs & crushed garlic until golden and crispy. You will need to stir them all the time to cook them evenly. Stir in the finely chopped herbs and take off the heat. |
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2
Done
12 min
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The PastaCook your pasta according to the instructions on the packet. Fresh pasta only needs a few minutes whilst dried will need around 10-12. Once cooked and drained pour on a good glug of olive oil and some of the stock. You want a nice wet glistening pasta without there being lots of watery sauce. If it is too watery give it a fast superheat to thicken the stock. Stir through the cheese, serve and then sprinkle the pangritata on top. |
