This Rosemary and Garlic Pasta with Lemon Pangrattato is a delicious and quick week night meal. It takes under 10 minutes to prepare and uses only a handful of ingredients. Heavy with garlic and fresh rosemary the oil dresses the pasta perfectly and the lemon pangrattato adds a delightful crunch to the dish.
Although the sauce is simple there are a couple of things to note to ensure it tastes fresh and delicious. Ensure you add the garlic and oil to a cold skillet and then cook over a low heat, this helps to soften and cook the garlic without it burning. This way you get maximum garlic flavour but no raw burn and no bitter burntness.
Once the garlic has cooked add the fresh rosemary and then remove everything from the heat. The flavours will mingle and nothing will overcook.
Once the pasta has finished cooking you reserve some of the cooking water and add a small amount to the oil. This creates a great emulsion and starch in the pasta water ensures that the oil coats each strand with garlic and rosemary oil.
Pangrattato is a breadcrumb mixture that is fried in a butter and oil. It is called the poor mans parmesan as it was made by farm workers who couldn’t afford parmesan but still wanted the satly topping to their pasta dishes. This is why it is important to season your Pangrattato generously. It should be salty as it is going to season the dish. Don’t add the lemon zest until after the breadcrumbs have come off the heat. Otherwise the lemon will burn and turn bitter. The residual heat in the breadcrumbs will soften the lemon and help to infuse the flavour.
Side: To add freshness and some green to this meal; serve this garlic pasta with a rocket, spinach and parmesan salad dressed with extra virgin olive oil and black pepper. Or start the meal with a simple appetizer of tomato and mozzarella.
Wine: This Garlic Pasta pairs wonderful with a Italian Falanghina or a Verdicchio. Alternativly a mid-priced pinot gris would work well. Or you are in the mood for a red then pick a Barbera or Montepulciano.
Rosemary and Garlic Pasta with Lemon Pangrattato
For the Pasta
- 12 oz long pasta- linguine or spaghetti works well (340g)
- 5 cloves garlic
- ¼ cup olive oil
- 2 tbsp fresh chopped rosemary
For the Pangrattato
- 1 tsp olive oil
- 1 tsp butter
- 1/2 cup fresh or dried breadcrumbs
- 1 tsp lemon zest
Bring a large pan of water to the boil, salt it generously and cook the pasta as per the packet instructions.
While the pasta is cooking, mince or crush the garlic and add it to a cold skillet along with the olive oil.
Place it over a low heat and cook slowly until the garlic is soft but not colored. About 5 minutes.
Add the chopped rosemary and remove from the heat.
To make the Pangrattato
Melt the butter in a pan with the olive oil and once it starts to foam add the breadcrumbs.
Cook over a medium high heat until they are crisp and golden.
Remove the breadcrumbs from the pan to prevent them burning, seasoning generously with salt and pepper and then stir in the lemon zest.
When pasta has finished cooking, reserve a cup of the cook water and then drain. in a colander.
Add the pasta to the oil along with 1/4 cup of the pasta water. Cook over a high heat lifting and turning the pasta until it is well coated in the oil, add more cooking water if the pasta seems dry.
Serve immediately with a sprinkling of the Pangrattato.