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Broccolini and chilli spaghetti with pangrattato
Broccolini and chilli spaghetti with pangrattato
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Discover your new family favorite with this ultimate pasta recipe.
Ingredients:
  • 4 slices sourdough bread
  • 36.40 gm olive oil
  • 3 garlic cloves, finely chopped
  • 250.00 ml flat-leaf parsley, roughly chopped
  • 500g spaghetti
  • 2 bunches broccolini, trimmed, halved
  • 1 long red chilli, deseeded, finely chopped
  • Grated zest of 2 lemons, plus wedges
  • 80g parmesan
Instructions:
  • Preheat the oven to 180°C for a perfect bake.
  • Tear bread into small pieces, spread on a baking tray, and lightly drizzle with 1 tablespoon of oil. Bake for around 10 minutes until golden and crispy. Let it cool entirely. In a food processor, combine the bread with one-third of the garlic and 1/2 cup of parsley. Pulse until you have coarse crumbs, then set the pangrattato mixture aside.
  • Boil pasta in a generous amount of salted water according to packet instructions, then add broccolini for the last minute. Drain well.
  • Heat the rest of the oil in a large frypan over medium heat. Add chili, lemon zest, and the rest of the garlic. Cook, stirring, for 30 seconds until fragrant. Add the drained broccolini and pasta, mix well, then fold in the remaining parsley and half of the parmesan.
  • Portion the pasta into cozy bowls, generously top with pangrattato and the rest of the parmesan, and accompany with lemon wedges for a burst of flavor.

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