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'Pangrattato', (or 'grated bread' in Italian), is a crispy breadcrumb topping which adds a pop of flavour and crunch to the simplest of throw-together meals. I've used it here on an easy peasy pasta dish, but it is just as good on vegetables, risotto or even soups and salads.
Oregano is one of the only dried herbs I keep in my cupboards, so I'm really pleased to be working with Schwartz on this recipe. I always associate it with Italian-American dishes, (pizza, meatballs, spaghetti, etc), but it is also used often in Greek dishes. Its popularity in the US soared when American soldiers returning home from the Second World War had developed a taste for the 'Pizza Herb' they had enjoyed in southern Italy, and an oregano industry was born to meet the demand.
This sort of easy linguine with nothing but olive oil, chilli and garlic is something I would have always chucked a load of parmesan at, but these flavoured breadcrumbs add the same salty crunch, with a kick of lemon, chilli and oregano.
These ingredients are almost always on hand in my fridge door, making this a perfect standby supper for those days when the fridge is almost bare!
Vegan
Lemony Linguine Pangrattato
Ingredients
For the Pangrattato:
- 2 tbsp olive oil
- 1 clove garlic peeled and crushed
- 90 g breadcrumbs (2 slices of bread - I used sourdough bread for extra flavour)
- 2 tsp dried oregano
- 1 lemon zest only (you will need the juice later)
For the Linguine:
- 200 g linguine (or spaghetti)
- 3 tbsp extra virgin olive oil
- 1 clove garlic peeled and crushed
- 1 red chilli de-seeded and finely sliced
- 1 lemon juice only (the same one you zested above)
- salt and black pepper
- handful fresh parsley or rocket roughly chopped
Instructions
- First, make the Pangrattato - heat the oil in a frying pan, add the garlic and cook gently for one minute, then add the breadcrumbs. Keep stirring until they have turned golden brown, (but watch carefully that they don't burn). Stir through the lemon zest and oregano, then remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil, then add the linguine and boil for 8-9 minutes.
- Meanwhile, gently heat the oil for the linguine in the same frying pan, add the garlic and chilli, and cook on a low heat for 2-3 minutes. Turn off the heat and set aside.
- When the linguine is cooked through, drain and return to the pan. Pour over the olive oil, garlic and chilli, then squeeze over the lemon juice, season well with salt and pepper, and toss through the parsley or rocket.
- Serve immediately, topped with the crunchy pangrattato.
ENVIRONMENTAL INFORMATION
Nutrition
For more veggie recipes featuring dried oregano, take a look at:
- Greek Potatoes with Lemon & Garlic from Family Friends Food
- OIive Oil, Orange and Oregano Cake from Fuss Free Falvours
- Leek, Mushroom & Goat's Cheese Tart from Planet Veggie
- Slow Cooker Aubergine, Pepper & Mozzarella Bake from BakingQueen74
Disclosure: This post was sponsored by Schwartz. All opinions are my own.
I love lemon-y pastas. They're so refreshing and delicious! Can't wait to try this one!
Great to see a pasta dish that isn't swimming in cheese. Love the idea of the texture of the breadcrumbs too. Thanks for sharing.
Love the flavours here, I'm needing some chilli to get rid of this flu that has bed-ridden me!
Oh yum! Sounds so delicious and zingy 😀 Great for a quick and easy vegan dinner 🙂
That looks and sound delicious! Great to have an alternative to Parmesan when I'm after something dairy-free 🙂