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Breadcrumb Pasta (Pasta con il Pangrattato)

Most of my ‘good recipes’ come as a result of leftovers or a situation that demands quick innovative cooking. It was the same with this recipe. I had some leftover breadcrumbs in the fridge; and a pesky brother bugging me to make something tasty, lest Mother feeds him Idli. As much as we all love the South Indian Idli, it is not something that we would eat everyday. Especially when you have Spaghetti at home. And hence, I set about to make my version of the Breadcrumb Pasta. Most of the recipes I found online had a ton of olive oil as the sauce base. I didn’t want that. Hence, I made my own sauce base which turned out to be much more flavorful than a simple olive oil sauce! This is a simple assembly job that takes no more than 15 minutes from start to finish. Traditionally known as Pasta con il Pangrattato, the Italians first made this centuries ago to add depth and satisfaction to their plates when they couldn’t afford pricier ingredients (like beef for meatballs or ragu). I took the liberty of using the name, some ingredients and give it my twist to make the Breadcrumb Pasta a la Me! ;) You’ll have to forgive the blurry nature of these photographs. The sun had already set and hunger pangs were so enormous that I didn’t have 2 minutes to get a decent picture! Nevertheless, you’ll have to take my word when I say this is the easiest, most scrumptious Pasta you’ll ever have!

Let’s get started….

1. First things first… Bring a large pot of water to a boil, add salt & add the Pasta / Spaghetti

2. Cook according to package instructions… Until al dente.

3. Drain the Pasta / Spaghetti & set that aside. Reserve about 1/4 cup of the starchy Pasta water before draining everything away.

4. Meanwhile, to a skillet (preferably non stick), heat some oil & add the breadcrumbs

5. Toast for 4-5 minutes until the breadcrumbs are crispy. Remove & set that aside.

6. To a blender, add a blanched tomato, half an onion, 2 cloves of Garlic & some parsley. (Blanching takes no more than 2 minutes. Just boil the tomatoes in hot water for a minute or so. Plunge it in cold water & peel the skin off. If you can’t be bother with blanching, simply add a plain tomato)

7. Blend it to a smooth paste & set aside.

8. To the same skillet, heat oil, add garlic & green chilli peppers.

9. Once the garlic is slightly golden, add the tomato paste. Let that cook for about 2-3 minutes

10. Add ground black pepper, oregano, thyme & any other dried herbs that you have and like. Cook for 2-3 minutes until the tomato paste dries out

11. Add a few tablespoons of the reserved Pasta water to make it more sauce-y.

12. Season with salt & give a good mix.

13. Let that cook for 2-3 minutes on medium high flame until the sauce thickens.

14. Add the cooked Pasta / Spaghetti.

15. Give it a good toss without breaking the Pasta

16. Add the reserved crispy Bread crumbs & mix

17. Serve hot

Breadcrumb Pasta (Pasta con il Pangrattato)
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 7 oz / 200 gms Pasta (Spaghetti works best. But any kind is okay)
  • 1 cup (100 gms) Breadcrumbs (I used fresh breadcrumbs)
  • 1 Blanched Tomato (boil tomato in hot water for 2 minutes, plunge in cold water & peel the skin off.) ** (Use plain tomato if you don't want to blanch)
  • 1 peeled & roughly chopped Onion
  • 2-3 TBsp Parsley (or Cilantro)
  • 6 cloves of Garlic, finely chopped
  • 1 Chilli Pepper, chopped (or use red chilli flakes) (adjust according to spice req)
  • 1 tsp Ground Black Pepper
  • 1 tsp dried Oregano / Thyme
  • 2 tsp Olive oil (or any vegetable oil)
  • 1 tsp Salt (to taste) + more for boiling Pasta
  • Water
Instructions
  1. Bring a large pot of water to a boil, add salt & add the Pasta / Spaghetti
  2. Cook according to package instructions... Until al dente. (it should be cooked)
  3. Drain the Pasta / Spaghetti & set that aside. Reserve about ¼ cup of the starchy Pasta water before draining everything away.
  4. Meanwhile, to a skillet (preferably non stick), heat some oil & add the breadcrumbs
  5. Toast for 4-5 minutes until the breadcrumbs are crispy. Remove & set that aside.
  6. To a blender, add a blanched tomato, half an onion, 2 cloves of Garlic & some parsley. (Blanching takes no more than 2 minutes. Just boil the tomatoes in hot water for a minute or so. Plunge it in cold water & peel the skin off. If you can't be bother with blanching, simply add a plain tomato)
  7. Blend it to a smooth paste & set aside.
  8. To the same skillet, heat oil, add garlic & green chilli peppers.
  9. Once the garlic is slightly golden, add the tomato paste. Let that cook for about 2-3 minutes
  10. Add ground black pepper, oregano, thyme & any other dried herbs that you have and like. Cook for 2-3 minutes until the tomato paste dries out
  11. Add a few tablespoons of the reserved Pasta water to make it more sauce-y.
  12. Season with salt & give a good mix.
  13. Let that cook for 2-3 minutes on medium high flame until the sauce thickens.
  14. Add the cooked Pasta / Spaghetti.
  15. Give it a good toss without breaking the Pasta
  16. Add the reserved crispy Bread crumbs & mix
  17. Serve hot

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

{ 8 comments… add one }

  • Akanksha January 16, 2013, 5:54 pm

    Hi, let me know if I can publish this recipe in my emagazine DNS, DNS is promoting food bloggers from India by publishing recipes from Indian blogs based on a monthly theme giving full credit to the author/blog.
    if you are ok then mail me your short bio and pasta/spaghetti recipe to ver.neha@hotmail.com
    Check my website here http://www.dinenshare.com

    • RK January 16, 2013, 10:11 pm

      Hi Akansha. Sure you can do that :) Please let me know if you will also be using my photograph?

      • Akanksha January 17, 2013, 12:53 pm

        hi RK, yes I will use any one of your photos.

        The recipe will be published along with your short bio with a hyperlink to your blog.

  • Archana January 12, 2013, 9:43 pm

    wow this is yum. Will try it tomorrow on the girls only I have the bow pasta called farfela(?) will it turn okay you think?

    • RK January 12, 2013, 9:51 pm

      Hey Archana! Yep I think it would! :)

  • Arthy Suman January 10, 2013, 3:08 pm

    This is something new to me…

  • Vimitha January 10, 2013, 1:32 pm

    Sounds simple and yum

  • ramya January 10, 2013, 11:57 am

    yummy and flavorful pasta

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