Tag Archives: puttanesca

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
  • (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!
Need more pasta inspiration?