Green Olive, Caper & Herb Pasta with Crunchy Pangrattato
This bowl of pasta packs a punch in terms of flavour and texture. Pair up with a glass of your fav white wine and tuck in. Utterly heavenly!
- Makes : 2-4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
Green Olive Salsa
½ C (125 ml) Aegean Gold Extra Virgin Olive Oil
100 g baby capers, chopped
80 g wild rocket, chopped
a handful of Italian parsley, chopped
a handful of chives, chopped
1 Tbsp (15 ml) red wine vinegar
a squeeze of lemon juice
sea salt and freshly ground pepper
½ C (125 ml) Panko bread crumbs
¼ C (60 ml) grated Parmesan
2 Tbsp (30 ml) Aegean Gold Extra Virgin Olive Oil
1 tsp (5 ml) chilli flakes
zest of 1 lemon
1 x 250 g packet Helios Farfalle Pasta
Green Olive Salsa
Combine all of the ingredients together in a bowl and mix well.
Season with salt and pepper to taste and then set aside until needed.
Preheat the oven to 180 ºC.
In a small bowl, add the ingredients and mix well to evenly coat with olive oil.
Spread the mixture onto a baking paper-lined baking tray and bake for 6-8 minutes until the crumbs are golden brown. Keep an eye on it as it can burn quickly.
Bring a large pot of generously salted water up to the boil. Add the farfalle pasta and stir to stop it sticking together.
Boil for 10-15 minutes until the pasta is al dente.
Reserve a cup of pasta water from the pot, then drain the pasta in a colander and return it to the pot. Drizzle the pasta with a splash of olive oil and mix to prevent sticking.
To bring the pasta together, set the pot back on medium heat and add the green olive salsa to the pasta.
Add half the pasta water and mix or toss the pasta to emulsify the pasta water and salsa. Add more of the water if needed.
Serve the pasta topped generously with the crunchy, golden pangrattato and enjoy with crusty ciabatta and a glass of your favourite vino.
Add freshly cracked black pepper and a shaving of Parmesan.