Mediterranean pasta with burrata and spicy pangrattato
Pangrattato is a staple in Italian kitchens. It’s made with dried breadcrumbs and flavoured with ingredients like chilli flakes, parsley and lemon to add a crunchy, fresh finish to your pasta dishes. We’ve paired it with burrata to complement the spicy, sweet tomato and red pepper sauce.
Recipe by: Goody Kitchen
Preheat the oven to 180°C. Put the red peppers, shallots, tomatoes and garlic on a roasting tray. Drizzle with 2 tbsp oil then roast for 45 or until the skins are blistered. Transfer to a blender or food processor then blitz until smooth. Add the olives, capers, blitz again and season with salt and pepper. Pour into a saucepan and keep warm.
Cook the pasta in boiling salted water until al dente, saving 1 cup pasta water.
While the pasta cooks, make the pangrattato. Set a frying pan with the remaining 1 tbsp olive oil over a medium heat. Add the breadcrumbs and toss to coat. Cook for 1 minute then add the garlic. Cook for 1 minute more, stir in 2 tbsp parmesan, the chilli flakes, the lemon zest and the remaining chopped herbs. Season and set aside.
Toss the pasta in to the warm pepper sauce then add the 50g parmesan and a splash of the cooking water. Stir to coat really well.
Transfer to a large serving bowl and place the burrata in the middle.. Break the burrata open with a knife, drizzle with olive oil and season with black pepper to serve. Serve the pangrattato on the side for sprinkling.
olives, parsley, Pasta