Sun-Dried Tomato & Brocolli Pasta with Pangrattoto

Sun-Dried Tomato & Brocolli Pasta with Pangrattoto

Based on 1 ratings

"A really tasty and simple pasta dish that tastes like summer. You can also replace the almonds with seeds if you have a nut allergy."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
penne
½ head
broccoli
basil (for garnish)
tbsp
sliced almonds
1 tbsp
olive oil
5
sun-dried tomatoes
½ tsp
chili flakes
2 cloves
garlic
½ tbsp
nutritional yeast (optional)
1 tbsp
tomato paste
1
lemons
90 g
breadcrumbs
½ tsp
garlic powder
tsp
mixed herbs
½ pinch
sea salt
pepper

Utensils

saucepan, blender, nonstick pan

Recipes made to your taste

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  • Step 1/10

    • 200 g penne
    • saucepan

    First up, get your pasta cooking in salted boiling water.

  • Step 2/10

    • 5 sun-dried tomatoes
    • blender

    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.

  • Step 3/10

    • 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.

  • Step 4/10

    • 1 tbsp olive oil
    • 90 g breadcrumbs
    • ½ tsp garlic powder
    • 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.

  • Step 5/10

    • ½ head broccoli

    Cut the broccoli into small florets.

  • Step 6/10

    • 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.

  • Step 7/10

    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.

  • Step 8/10

    Once you’re pasta is cooked, drain it from the water (but don’t throw the water away) and add it to the sauce.

  • Step 9/10

    • basil (for garnish)
    • pepper

    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.

  • Step 10/10

    Serve your pasta with plenty of the toasted breadcrumbs sprinkled over the top.

  • Enjoy your meal!

    Sun-Dried Tomato & Brocolli Pasta with Pangrattoto

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