(serves 2)
Adapted from Fratelli Fresh Cooking class
This recipe is dedicated to my wonderful friend Lisa, who has always been super supportive and eager to eat whatever I cook! She is the one who introduced me to Cafe Sopra and encouraged me in my abundant amount of free time to go to these cooking classes to be inspired! I may also have to attribute some weight gain over the years and crazy eating habits to her as we are somewhat out of control when we go out to eat together!
This is now my base recipe for a lot of quick pasta dishes, it's great for seafood and a good alternative to tomato or cream-based sauces!
Prep time: 10 min
Cooking time: 15-20min
Ingredients:
3-4 pieces of bread
2 cloves garlic
10 cherry tomatoes
200g curly fettucine (or linguine)
4 sprigs of flat-leaf/continental parsley, finely chopped
0.5 tsp dried chilli flakes (optional)
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| Raw ingredients |
Lemon vinaigrette (make and keep in the fridge - AMAZING addition to the kitchen)
100mL white wine vinegar
100mL white wine
100mL lemon juice (2 lemons approx)
1 tsp salt
400mL olive oil
Method:
1. Preheat the oven to 150˚C.
2. To make the panagrattato (breadcrumbs), process the bread in a food processor (or roughly chop) until it resembles breadcrumbs. Put breadcrumbs onto tray lined with foil, sprinkle salt and pepper over it and dress lightly with olive oil. Bake in the oven until golden brown, tossing every 2-3 min to ensure it doesn't burn.
3. Make the lemon vinaigrette by combining all the ingredients in an empty wine glass.
4. Boil water in a pot, generously salt the water and start cooking pasta.
5. Finely chop the parsley, and 1 clove garlic and put into a mixing bowl with the dried chilli. Pour a small amount of vinaigrette over the garlic to help soften the tang. If trying to minimise washing up, can just leave this on the chopping board and toss into the frypan later.
6. Put 1 tsp olive oil into a fry pan, and cook cherry tomatoes over low heat for 2-3 minutes. When they are almost done, pour a bit of lemon vinaigrette over them to just cover.
NB. This is optional, you can also eat cherry tomatoes raw, but they taste sensational if they are cooked over low heat until they just bursting out of their skin.
If you are also cooking other ingredients, e.g. zucchini, roasted leek, broccoli, then cook these in the frypan first, add cherry tomatoes last.
7. After pasta is cooked, toss in the mixing bowl (or just into the frypan) with 1 T of lemon vinaigrette, and season to taste with salt and pepper. Toss through with other ingredients.
8. Serve by sprinkling with the panagrattato!
1. Preheat the oven to 150˚C.
2. To make the panagrattato (breadcrumbs), process the bread in a food processor (or roughly chop) until it resembles breadcrumbs. Put breadcrumbs onto tray lined with foil, sprinkle salt and pepper over it and dress lightly with olive oil. Bake in the oven until golden brown, tossing every 2-3 min to ensure it doesn't burn.
3. Make the lemon vinaigrette by combining all the ingredients in an empty wine glass.
4. Boil water in a pot, generously salt the water and start cooking pasta.
5. Finely chop the parsley, and 1 clove garlic and put into a mixing bowl with the dried chilli. Pour a small amount of vinaigrette over the garlic to help soften the tang. If trying to minimise washing up, can just leave this on the chopping board and toss into the frypan later.
NB. This is optional, you can also eat cherry tomatoes raw, but they taste sensational if they are cooked over low heat until they just bursting out of their skin.
If you are also cooking other ingredients, e.g. zucchini, roasted leek, broccoli, then cook these in the frypan first, add cherry tomatoes last.
7. After pasta is cooked, toss in the mixing bowl (or just into the frypan) with 1 T of lemon vinaigrette, and season to taste with salt and pepper. Toss through with other ingredients.
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| Similar recipe but with linguine, roasted leek and grilled zucchini! |
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