For a long time, I couldn’t cook a simple pasta dish. I was hooked on trying to cram in as many veggies as possible into each meal. I was nutrient obsessed. One of the drawbacks with this is, that the more ingredients you add, the bigger the production gets as a result.
A damn delicious huge production, but a big job none the less. It was nice for a change to not have to cut, slice and dice ten million vegetables for dinner. That’s not ideal.
When I told Jackson what we were having, he was shocked. Or, maybe as shocked as you can get about what you’re eating for dinner that Wednesday night. My pasta had no discernible vegetables on the horizon, which was pretty wild (again.. relativity is king..).
Life can get a bit hectic sometimes, so don’t forget to take a step back, and eat spaghetti with oil, garlic, lemon and a fried egg. That’s what I loved about this meal – it’s simplicity.
You may be asking yourself – what is this pangritata business? Pangritata, also known as ‘the poor man’s parmesan’ involves adding crispy fried breadcrumbs, flavoured with rosemary and garlic, to pasta.
I was first introduced to this concept whilst watching one of the many Jamie Oliver cooking shows where he coats a oozy cheesy pasta with pan fried bread crumbs. Genius. J-Oliver is actually the best and I knew his pangritata would be too. It was incredibly tasty, and considering the effort, has become a real winner in my books.
The al dente pasta, parsley, garlicky fried egg, parmesan cheese and pangritata all come together in unison and make this dish a humble, fantastic dinner. It is also so easy (and cheap) that it would make a great meal to serve at for a dinner party with some sides. Thoughts?
What’s a new trick you’ve learnt in the kitchen? Let me know in the comments below.
Have a wonderful day. Oh, and let’s be friends!
- 2 tablespoons olive oil
- 1/2 cup fresh or stale coarse breadcrumbs (pule stale bread in food processor if making)
- 2 teaspoons minced fresh rosemary leaves
- 1 teasoon lemon juice
- enough spaghetti for 2
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 large eggs
- 3 tablespoons chopped Italian parsley
- 1 teaspoon small capers, drained (optional)
- Freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Lemon juice to drizzle (optional)
- Heat 2 tablespoons olive oil in a large fry pan over medium-high heat.
- Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
- Add the chopped rosemary, quickly remove from heat and allow to cool.
- Mix in lemon juice and set aside
- Bring a large pot of well-salted water to a boil and cook pasta to al dente according to packet instructions.
- Wipe out the skillet from the pangritata, add 1 Tbsp olive oil and 1 Tbsp butter and melt together over medium heat.
- Add the garlic and immediately break the eggs into the skillet. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny ooey gooey.
- Drain the pasta well, reserving ½ cup (with a mug) of the cooking liquid. This is the best thing Jamie Oliver ever taught me.
- Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. Add in some of the reserved cooking water to combine all the ingredients.
- Plate the pasta and eggs, season well with freshly ground black pepper, sea salt, sprinkle with the grated cheese and then top with the pangritata. Enjoy!
- Capers are optional, Jackson hates them so I added mine after.