Sundried Tomato Pangriata

So glad to finally share this.  Pangriata is a seasoned crumb often served on top of pasta (more typically in southern Italy than the north).  In true Italian style, there are variations and in my kitchen there's anoher furtive culinary twist, the addition of semi soft sundried tomatoes.

I like anchovies in the pangriata however, if you aren't a fan of them lemon zest is also a good swap.

Garlic, parsley, breadcrumbs, oil and black pepper are essential.

Another plus is, once made, this stores well in a lidded container in the fridge, certainly it's always used before any signs of deterioration.

 

Ingredients (serves 4 generously):

1/2 TBSP olive oil

1 tsp anchovy oil (if using anchovies)

1 or 2 fat garlic cloves, peeled and bruised

100g breadcrumbs, panko can be used

2-3 anchovy fillets (cured in oil), chopped

4 halves of semi soft sundried tomatoes in oil, chopped

2 TBSP finely chopped fresh flatleaf parsley

1/4 tsp ground black pepper

(Swap anchovies for the finely grated zest of 1/4 lemon, adding any extra olive oil as needed)

Method:

Colour garlic in oil(s) meaning anchovy oil if using them. 

Remove the garlic and add breadrumbs, fry the crumbs until crisp and golden, around 4 or 5 minutes over a gentle heat.

Remove the crumbs.

Over a low heat add anchovies if using (the anchovy should melt not sizzle) and sundried tomatoes.

(Add lemon zest if not using anchovy).

Return the crumbs to your pan and add parsley.  Season, combine then remove after 1-2 minutes.

Serve atop Puttanesca pasta or chilli garlic and parsley pasta or wherever the mood takes.

On Yesterday's Puttanesca.

More Serving Suggestions:

Bucatini with Onion Anchovy and Parsley

Linguini with Lemon and Courgette