Crunchy Pasta

Pasta al Pangrattato (pg. 50) is an easy and different way to prepare pasta. I substituted tuna for the anchovies and it was a yummy, crunchy, protein filled dinner. The only downside was it did not get rave reviews from the peanut gallery. Maybe you'll like it better than they did, if you do, let me know and we'll have it for lunch one day….

Pasta Al Pangrattato
Jamie Oliver's Food Revolution pg. 49

Serves 4-6

2 cloves of garlic

1-2 dried chiles, to your taste

4 sprigs of fresh thyme

4 slices of stale bread

sea salt

1 pound dried fusilli

8 anchovies in oil (I subbed a can of tuna)

1 lemon
To prepare you pasta
. Peel and finely slice the garlic. Finely chop your chiles. Pick the thyme leaves off the stalks. Slice the crusts off the bread and discard. If they’re dry enough, finely grate your slices of bread if not, break them up into small breadcrumbs with your fingers or give them a quick whiz in a food processor.
To cook your pasta
Bring a large pan of salted water to a boil. Add the fusilli and cook according to the package instructions. Halfway through the cooking time, put a large frying pan on medium heat and let it get hot. Pour about 2 tablespoons of the oil from the tin of anchovies into the pan, let it get hot, then stir in your breadcrumbs. Add the garlic, chile, thyme leaves and anchovies (but not the remaining oil in the tin) and cook for 4 to 5 minutes, stirring every so often, until the breadcrumbs are golden brown. Drain the fusilli in a colander over a bowl, reserving some of the cooking water in case you want to add a splash to loosen up the pasta. Add to the frying pan and stir well. Squeeze the juice of half the lemon over the pasta. Give the pan a shake. Have a taste, and if you think it needs a little more lemon, squeeze the other half over too.

Recipes cooked: 148
Recipes left: 25
Days left: 12