Don’t skip the pangrattato, or ‘Poorman’s Parmesan’, on this easy weeknight pasta dish. It adds both texture and umami flavour.
(Prep and cooking time stated for pasta. Sauce prep time: 5min. Cooking time: 50min. Makes 500ml.)
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Yields:
2
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
760
Ingredients
For the blistered tomato sauce
600 g cherry tomatoes
4 cloves garlic
3 shallots, peeled and halved
3 sprigs of oregano
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
For the pangratatto
1 Tbsp. olive oil
125 g wholemeal breadcrumbs (we used stale sourdough)
1/2 tsp. celery salt
1/2 tsp. garlic salt
Pinch chilli flakes (optional)
1/2 small bunch fresh parsley, finely chopped
For the pasta
200 g rigatoni* We used GH Pantry Partner, Rummo Mezzi 51
3 Tbsp. tomato purée
4 Tbsp. vodka
50 g pitted green olives, sliced
1 tsp. Worcestershire sauce
250 ml blistered tomato sauce
Directions
Step 1Start by making the sauce. Preheat the oven to 200°C (180°C fan) mark 6. Tip the tomatoes, garlic, shallots, oregano and olive oil into a large roasting tin. Season well, then roast for 45-50min, until the tomatoes burst and start to char. Squeeze the garlic out of the skins and stir in red wine vinegar. Remove handful of tomatoes. Blitz the tray with a hand blender until smooth. Stir the reserved tomatoes back into the sauce and season.
Step 2In a non-stick frying pan, make the pangrattato. Heat oil over medium heat and cook breadcrumbs, salts and chilli flakes (if using) for 8-10min, until crunchy and golden. Remove from heat, stir in parsley, season, transfer to a bowl and set aside.
Step 3Meanwhile, cook pasta according to pack instructions, reserving a mugful of cooking water. In the breadcrumb pan, cook tomato purée with 2tbsp reserved pasta water over medium heat for 4-5min, stirring, until colour darkens. Stir in vodka, increase heat to high and bubble for 1min. Stir in olives, Worcestershire sauce, and blistered tomato sauce. Add another splash of reserved pasta water. Gently simmer for 3-4min, until heated through.
Step 4Toss the sauce in cooked pasta. Serve in bowls topped with pangrattato.
GH TIP
This makes extra pangrattato, but it will store well in an airtight container for a week. Sprinkle over salads and soups.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
