Tangy and Zesty Pangratatto Pasta Recipe

29 Jun Tangy and Zesty Pangratatto Pasta Recipe

Looking for a quick and flavorful pasta dish that will impress your taste buds? Look no further than this pangratatto pasta recipe! With its tangy olive sauce and zesty lemon breadcrumbs, this dish is a delightful combination of textures and flavors. Easy to prepare and bursting with Mediterranean-inspired ingredients, this recipe is perfect for a satisfying weeknight dinner or a special gathering with friends and family.

Ingredients:

For the pangratatto:

• 1 tablespoon unsalted butter
• 1/2 cup panko breadcrumbs
• Zest of 1/4 lemon (about 1/2 teaspoon zest)
• Salt and pepper to taste

For the pasta:

• 400 grams spaghetti
• 1/3 cup extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, chopped
• Pinch of red pepper flakes
• 1 cup green olives, pitted and coarsely chopped
• 1/2-3/4 cup pasta water
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• Zest of 1/2 a lemon
• Juice of 1 lemon
• 1/2 cup packed flat-leaf parsley, chopped
• 1 cup basil leaves, coarsely chopped or torn
• Salt and pepper to taste

Instructions:

To begin,  prepare the delightful pangratatto topping. In a large nonstick or cast-iron skillet, melt the unsalted butter over medium to medium-high heat. Once melted, add the panko breadcrumbs and stir constantly until they turn a golden brown color, which takes about 1-2 minutes. Remove the skillet from the heat and stir in the lemon zest, a pinch of salt, and a few turns of freshly cracked black pepper. Set this flavorful mixture aside and save the skillet for the olive sauce.

Start by bringing a large pot of water to a boil and generously salt the water. While the water comes to a boil, wipe out the skillet you used for the breadcrumbs and heat it over medium heat. Add the extra virgin olive oil and butter to the skillet. Once the butter has melted, add the chopped garlic and red pepper flakes, sautéing them for about 30 seconds until fragrant. Add the coarsely chopped green olives to the skillet and sauté, stirring frequently, for an additional 2-3 minutes. Season with a pinch of salt and freshly cracked black pepper. Remove the skillet from heat and set it aside.

Once the water is boiling, add the spaghetti and cook it until al dente according to the package instructions. Just before the pasta is finished cooking, scoop out about 1/2 cup of the pasta water using a heat-safe measuring cup or mug. Drain the pasta and add it back into the skillet with the olive mixture. Start by adding 1/2 cup of the reserved pasta water to the skillet, along with the finely grated Parmesan cheese. Toss the pasta to combine all the ingredients, creating a luscious sauce.

Now, add the final touches to elevate the flavors. Add half of the toasted lemon breadcrumbs, the lemon zest, lemon juice, chopped parsley, and basil to the skillet. Toss the pasta again, ensuring all the ingredients are well combined. Taste the pasta and season with salt and freshly cracked black pepper according to your preference. Serve the pasta in individual plates or bowls, sprinkling the remaining breadcrumbs on top for an extra crunch. Don’t forget to offer extra Parmesan cheese and herbs for those who want to enhance the flavors even further.

With its vibrant colors, tangy olive sauce, and zesty lemon breadcrumbs, this pangratatto pasta is a true culinary delight. Each bite is a burst of Mediterranean flavors that will transport you to the sunny coastlines of Italy. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this recipe is a winner. Try it for yourself and savor the tantalizing combination of textures and flavors that this pangratatto pasta brings to the table.