This is an extremely simple, cheap and satisfying dish. Pangrattato is basically fried or toasted breadcrumbs in garlic oil. In Italy, in the past, Pangrattato were used as a substitute for Parmesan, as some people couldn’t afford it. Basically what it gives a dish is excellent texture and crunch and, if made well, great flavor.
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons olive oil
- 3 cloves garlic, peeled
- Seasoning
- 1 small handful thyme, picked and washed
- 4 ounces bread crumbs
- 1 1/4 pounds spaghetti, best quality
- 10 anchovies
- 1 small dried red chili, pounded
- 1/2 clove garlic, peeled and finely chopped
Instructions
- In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp. Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves). Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili. When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning. Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.;
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 849 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 129 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 9 mg |
| Sodium | 584 mg |
Reviews
I just made this. It was fantastic. I had read another review before I made it which mentioned that she would have liked more sauce. I agree and so I added more olive oil, the juice of one whole lemon, and 2 or 3 ladles of the hot pasta water to my sauce. It was perfect. Also, I must confess that I also grated parmesan over my serving as well as he breadrumbs. Yummmm
I wanted a lighter pasta than usual, and I love anchovies, so I tried this recipe. It satisfied everything I’d hoped for…we both enjoyed our meal (and put sauteed spinach on the side). The only thing I’d change is either making more sauce or less pasta – the ratio in the recipe isn’t quite sauce-heavy enough for me.
I made this pasta for two and we loved it. It was easy and tasty. My 12 yr old even liked it.