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Spicy Tomato Fusilli with Garlic Pangrattato

October 25, 2015 By All That I'm Eating 9 Comments

The next pasta recipe up my sleeves is a super quick one; ideal for a midweek meal you need in a hurry but still want it to be tasty too. My Spicy Tomato Fusilli with Garlic Pangrattato takes less than thirty minutes from fridge to plate, is super cheap and great at using up odds and ends you may already have in the fridge and cupboards. 

Spicy Tomato Fusilli and Garlic Pangrattato

You will need (for two):

  • 175g pasta (I used fusilli)
  • 1 can chopped tomatoes
  • 1 small onion, finely chopped
  • 1 chilli, diced (I used a jalapeño but use whatever you have)
  • Oil for cooking
  • Salt and pepper
  • 1 slice stale white bread
  • 2 tbsp olive oil
  • 2 large garlic cloves, crushed

Spicy Tomato Fusilli and Garlic Pangrattato

Heat a little oil in a saucepan on a medium heat and add the onion. Fry for 10 minutes, stirring occasionally.

While the onion cooks blend the bread in a food processor until you have breadcrumbs.

Add the tomatoes and chilli to the onion with a little seasoning and simmer for 15 minutes until thickened.

While the tomatoes simmer cook the pasta in a large pan of boiling water. At the same time put a small frying pan on a medium/high heat and add the olive oil and breadcrumbs. Fry, stirring frequently, for five minutes before adding the garlic and continue to stir until the garlic is very lightly brown and the crumbs are toasted.

Drain the pasta when cooked then mix the spicy tomato sauce into the pasta. Serve up and top with the garlic pangratatto.

Spicy Tomato Fusilli and Garlic Pangrattato

Frying the onion gently is key to giving this dish a little sweetness to complement the slightly acidic tomatoes and the heat from the chilli. I love the crunch and crispness that the pangrattato gives, along with a good hit of garlic. It’s a great recipe to use up a bit of old bread, a tin of tomatoes and other bits and bobs to leave you with a nice cleared out fridge. If only it worked out that well every week!

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Filed Under: Autumn, Bread, Chilli, Dinner, Garlic, October, Pasta, Quick Recipes, Recipes By Month, Seasons, Tomatoes, Vegan, Vegetables, Vegetarian Tagged With: dinner, pasta, recipe, tomato

« Creamy Chicken, Leek and Mushroom Pasta Bake
One Pot Cook Book »

Comments

  1. Beth says

    October 25, 2015 at 20:15

    I’m always looking for a quick weeknight meal. This looks amazing!

    Reply
  2. Not Quite Nigella says

    October 26, 2015 at 01:48

    A great true 30 minute meal! Thanks for this Caroline! 😀

    Reply
  3. Tandy | Lavender and Lime says

    October 26, 2015 at 07:47

    I have never made pangrattato, think after reading how easy it is, I should give it a go 🙂

    Reply
  4. angiesrecipes says

    October 26, 2015 at 09:46

    Quick and delicious…a perfect weekday meal!

    Reply
  5. mimi says

    October 26, 2015 at 12:57

    and this just shows how easy cooking can be, and what beautiful and hearty food can be prepared in a short time! bravo!

    Reply
  6. cheri says

    October 27, 2015 at 20:28

    Hi Caroline, I really like this dish, the pangrattato is such a nice addition.

    Reply
  7. John/Kitchen Riffs says

    October 28, 2015 at 16:03

    I can never have too many pasta recipes! And particularly like quick ones, like this. And the flavor looks marvelous! Really inspired recipe — thanks.

    Reply
  8. Pam says

    October 28, 2015 at 17:33

    Now this is my kind of pasta! I wish I had a bowlful of it right now.

    Reply
  9. grace says

    October 29, 2015 at 14:38

    toasty bread crumbs are a perfect topper for pasta though i don’t think i’ve ever done it! this sounds like a dish that satisfies on every level. 🙂

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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