Pangrattato:
3 tbsp NOMU Extra Virgin Olive Oil
2 shallots, finely chopped
2 cloves garlic, minced
2 tsp NOMU Italian Rub
NOMU Sea Salt and Black Pepper
handful fresh parsley, finely chopped
zest of 1 lemon
2 cups sourdough breadcrumbs, roughly chopped
Pasta:
500g spaghetti, cooked
250g bacon or pancetta lardons
1 chilli, finely chopped
1 x 400g tin cherry tomatoes
1 tsp sugar
NOMU Sea Salt and Black Pepper
To make the pangrattato, heat the Olive Oil in a frying pan and gently fry the shallots and garlic for 2 minutes until softened. Add the Italian Rub and season with Sea Salt and Black Pepper. Stir in the parsley, lemon zest and breadcrumbs and fry, tossing every 20 seconds, until the breadcrumbs are crispy and golden. Remove from the heat and set aside.
For the pasta sauce, fry the lardons in a hot frying pan until crisp. Add the chilli and fry for a further 20 seconds before adding the cherry tomatoes. Stir in the sugar and allow to simmer for 10 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water according to package directions. Drain and stir the pasta through the sauce. Season to taste and serve with a generous spoonful of the pangrattato on top.
* Recipe and photography by Alida Ryder of Simply Delicious
Pangrattato:
3 tbsp NOMU Extra Virgin Olive Oil
2 shallots, finely chopped
2 cloves garlic, minced
2 tsp NOMU Italian Rub
NOMU Sea Salt and Black Pepper
handful fresh parsley, finely chopped
zest of 1 lemon
2 cups sourdough breadcrumbs, roughly chopped
Pasta:
500g spaghetti, cooked
250g bacon or pancetta lardons
1 chilli, finely chopped
1 x 400g tin cherry tomatoes
1 tsp sugar
NOMU Sea Salt and Black Pepper
To make the pangrattato, heat the Olive Oil in a frying pan and gently fry the shallots and garlic for 2 minutes until softened. Add the Italian Rub and season with Sea Salt and Black Pepper. Stir in the parsley, lemon zest and breadcrumbs and fry, tossing every 20 seconds, until the breadcrumbs are crispy and golden. Remove from the heat and set aside.
For the pasta sauce, fry the lardons in a hot frying pan until crisp. Add the chilli and fry for a further 20 seconds before adding the cherry tomatoes. Stir in the sugar and allow to simmer for 10 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water according to package directions. Drain and stir the pasta through the sauce. Season to taste and serve with a generous spoonful of the pangrattato on top.
* Recipe and photography by Alida Ryder of Simply Delicious
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