A twist on puttanesca and pangritata – The Irish Times

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A twist on puttanesca and pangritata Serves: 4 Cooking Time: 15 mins Course: Main Course Cuisine: Italian Ingredients FOR THE PANGRITATA3 thick slices of stale sourdough, toasted45g walnuts, toasted1 clove garlic15g freshly chopped thyme FOR THE PUTTANESCA350g dried spaghetti, or bucatini1 handful black olives2 lemons, zest of2 fresh red chillies, finely chopped25g basil, leaves tornOlive oil3 large ripe tomatoes, chopped25g capers4 anchovy fillets, chopped240g tinned tuna100g Parmesan, grated Method 1. For the pangritata, whizz up all the ingredients in a food processor until they form a fine breadcrumb. 2. Cook the pasta according to the packet instructions. 3. For the sauce, roast the olives with the lemon zest in a little olive oil, for 15 minutes at 180 degrees or equivalent. 4. Toss the warm pasta with all of the sauce ingredients and sprinkle lavishly with pangritata. More from The Irish Times Join now to receive our monthly newsletter with exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more. Sign Up Sign up to Food & Drink Club back Most Read in Life & Style
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