Lemony Linguine Pangrattato
Lemony Linguine Pangrattato
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Pasta
Cuisine: Italian
Servings: 2 people
Author: Kate Ford | The Veg Space
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 Schwartz dried oregano
  • Zest of 1 lemon
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
  • Juice of 1 lemon (the same one you zested above)
  • Salt and black pepper
  • handful fresh parsley or rocket, roughly chopped
  1. 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.
  2. Bring a large saucepan of salted water to the boil, then add the linguine and boil for 8-9 minutes.
  3. 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.
  4. 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.
  5. Serve immediately, topped with the crunchy pangrattato.