Bucatini con peperoni e pangrattato
Bucatini with peppers & garlic lemon breadcrumbs is a dish is so full of flavour, simple & 💯 vegan - as I am using the pangrattato instead of cheese to finish off the dish. It’s a perfect pasta dish for summer.
Pangrattato is considered the “poor man’s Parmesan”- and it’s actually anything but that. In essence pangrattato are fried breadcrumbs – I have made these using my leftover then dried sourdough bread, which I then tossed in olive oil, garlic, lemon zest & salt until golden.
I used romano peppers as they are deliciously sweet & fried them in olive oil, added my cooked bucatini & reserved pasta water until everything was coated nicely together. I then finished it with the pangrattato & some more grated lemon zest.
If you love pasta & you love flavour & you want to try something different then trust me you are going to want to make this dish.
❤️Buonissimo❤️
Mangia, mangia! 👩🏻‍🍳
Bucatini con peperoni e pangrattato recipe:
2 romano peppers - sliced
2 tbsps extra virgin olive oil
250g dried bucatini (or spaghetti if can’t find)
1 garlic clove - finely chopped
Sea salt
Pangrattato
75g stale breadcrumbs (I used leftover sourdough that I grated)
2 tbsps extra virgin olive oil
1 garlic clove - thinly sliced
Zest of 1 lemon
1 tsp dried red chilli flakes
Serves 2-3 ( just double up for 4-5)
1. To a large pan of salted boiling water, cook the bucatini according to the packet al dente. When cooked, drain & reserve a cup of pasta water.
2. In the meantime make the pangrattato - put 2 tbsps of olive oil into a large frying pan on a medium-high heat with the breadcrumbs, chilli flakes, garlic, pinch of salt, then fry for a few minutes, or until crisp, stirring regularly. Finally stir in the lemon zest (keep some for serving) tip into a bowl & set aside.
3. In the same pan, add some more olive oil & on a medium heat add the sliced peppers, a couple of pinches of salt & fry for about 3-4 minutes, before the end of cooking add the thinly sliced garlic & cook for about a minute.
4. Add the cooked pasta to the pan, stir & loosen with a little reserved pasta water. Check for seasoning.
5. Serve & drizzle lightly with extra virgin olive oil & generously sprinkle over the pangrattato & extra lemon zest.
