Sun-Dried Tomato & Brocolli Pasta with Pangrattoto
saucepan, blender, nonstick pan
- 200 g penne
First up, get your pasta cooking in salted boiling water.
- 5 sun-dried tomatoes
If using jarred sun-dried tomatoes, drain them from the oil. If using dried, rehydrate them with some of the pasta water for about 1 minute. Once they have soften, add them to a blender.
- ½ tsp chili flakes
- 2 cloves garlic
- ½ tbsp nutritional yeast (optional)
- 1 tbsp tomato paste
- 1 lemons
To the blender, add the chilli flakes, peeled garlic cloves, nutritional yeast (if using), tomato paste / purée, a pinch of sea salt and the zest and juice of 1 lemon (save the other for later). Add a few tablespoons of the rehydrating water or some from the tap. Blitz the mixture until it’s a smooth paste.
- 1 tbsp olive oil
- 90 g breadcrumbs
- ½ tsp garlic powder
- 1½ tsp mixed herbs
- ½ pinch sea salt
- nonstick pan
To make the pangrattoto (or crispy breadcrumbs), in a non-stick frying pan placed over a low heat, add a touch of oil followed by the breadcrumbs, lemon zest and juice, garlic powder, mixed herbs and seasoning. Toast the breadcrumbs for a few minutes until they are nice and golden. They do turn quickly, so keep them moving in the pan.
- ½ head broccoli
Cut the broccoli into small florets.
- 1½ tbsp sliced almonds
Preheat a large saucepan over a medium heat, add a touch of oil followed by the broccoli and flaked almonds, sauté for a couple of minutes or until the almonds are golden.
Add the sun-dried tomato paste to the pan and stir well, making sure the broccoli is coated. Let the sauce and broccoli cook away for 3-4 minutes over a low heat, stirring regularly.
Once you’re pasta is cooked, drain it from the water (but don’t throw the water away) and add it to the sauce.
- basil (for garnish)
Mix really well making sure all the pasta is coated. Add some black pepper, chopped basil leaves and a squeeze of lemon juice. Gradually add some of the retained pasta water to make it more ‘saucy’ if necessary.
Serve your pasta with plenty of the toasted breadcrumbs sprinkled over the top.