Nonna Teresa's Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 119
- Total: 15 min
- Active: 15 min
Ingredients
300 grams (10 ounces) dried bucatini or rigatoni
Olive oil
50 grams (2 ounces) coarse stale breadcrumbs
1 teaspoon dried red chilli flakes
5 centimeters (2 inches) fresh horseradish
2 cloves of garlic
1/2 a bunch of fresh thyme (15 grams [0.5 ounce])
2 dried red peppers, or 8 sun-dried tomatoes
Extra-virgin olive oil
Directions
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Meanwhile, for the pangrattato, put 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra-virgin olive oil and generously sprinkle over the pangrattato.