Parpadelle Puttanesca with Lemon Pangrattato and fried Halloumi

Parpadelle Puttanesca with Lemon Pangrattato and fried Halloumi

This is one of our favourite Summer dishes. It’s easy, quick to make and FULL of flavour. Thick noodles covered in Puttanesca sauce,topped with fried Halloumi and sprinkled with a generous amount of lemony Pangrattato. Most of the ingredients are pantry staples.

Serves 4

Prep time: 10 minutes

Cooking time total: 15 minutes

INGREDIENTS

Pangrattato

1/4 cup extra virgin olive oil
1 cup fresh breadcrumbs made from stale bread if you have it, otherwise fresh is fine
2 tbsp. thyme leaves
2 tbsp. chopped parsley
Finely grated zest of 1 lemon

Pasta Puttanesca

16 oz. 400g Parpadelle or Fettucine
1/4 c. extra-virgin olive oil
3 cloves garlic, smashed
4 anchovy fillets, chopped
1 (28-oz.) can diced tomatoes
1/2 c. green olives, pitted and sliced
1/4 c. capers
1/2 tsp. crushed red pepper flakes
Kosher salt
Chopped parsley, for garnish

INSTRUCTIONS:

To make the pangrattato;

Heat 1/4 cup oil in a pan to medium heat and cook the breadcrumbs until crisp and golden, about 4 minutes . Remove from pan and stir through the lemon zest, thyme and parsley. Season with salt and pepper and set aside.

Start boiling water in a large pot (don’t forget to add a generous amount of salt once boiling) while you make the Puttanesca sauce. Also slice Halloumi and drain on kitchen paper.

Heat a large frying pan and add the 1/4 cup of extra-virgin olive oil, the 3 cloves of smashed garlic, the 4 anchovy fillets, stir for a minute or two until fragrant. Then add the remaining ingredients and simmer for about 5 – 10 minutes until tomatoes are soft.

Heat a non stick frying pan to medium high heat and fry the Halloumi, cooking it on both sides until very golden brown.

Cook the pasta according to package directions.

Drain the pasta, reserving a little of the water, and return the pasta to the pan. Add the Puttanesca tomato sauce, parsley and enough reserved water to loosen and toss to combine.

Place Pasta in a large serving dish, top with Halloumi and sprinkle with the Pangrattato. Serve straight away.

Enjoy!

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6 thoughts on “Parpadelle Puttanesca with Lemon Pangrattato and fried Halloumi”

Ronit Penso Tasty Eats May 13, 2020 at 19:32

Looks delicious. Love the addition of Halloumi and crispy Pangrattato to the pasta. Great idea!

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The Cooking spoon Post authorMay 13, 2020 at 20:29

Thank you so much Ronit. I love Halloumi, so I try to use it in all sorts of ways 😀

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The Cooking spoon Post authorMay 21, 2020 at 19:42

Hi Ronit, just wanted to let you know that I have commented on several of your posts but I get deleted somehow. I’ve contacted WP about this and they said I might be landing in your spam box, just so you know 🙂

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1. Ronit Penso Tasty Eats May 21, 2020 at 21:27
  
  So sorry to hear Myra, but thank you so much for letting me know. I’m glad this one got through!
  I’ve been bombarded with spam comments lately and it’s so annoying! I always enjoy your input and appreciate you taking the time to comment. Not sure how your comments ended up there, but now I’ve seen a couple and declared them “not spam”, so hopefully that will do the trick. Please email me at pensoron@gmail.com if this happens again. Thanks again! 🙂
  
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  1. The Cooking spoon Post authorMay 21, 2020 at 22:20
    
    Ok, will do 👍 🙂
    
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    1. Ronit Penso Tasty Eats May 21, 2020 at 23:52
      
      Thanks! 🙂
      
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