Cherry Tomato and Pangrattato Pasta

Updated at: Thu, 17 Aug 2023 04:59:45 GMT

Step 1

Bring a large saucepan of salted water to the boil for the spaghetti. Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Finely chop the onion. Pick the parsley leaves, then finely chop the stems. Coarsely grate the parmesan. Cut the bread rolls into 2cm chunks.

Step 2

Cook three-quarters of the spaghetti* in the pan of boiling water for 8 mins or until al dente. Drain. Meanwhile, heat 1 tbs garlic-infused extra virgin olive oil in a large deep frypan over medium heat. Cook the onion and parsley stems, stirring, for 3 mins or until softened. Add 80ml (⅓ cup) tomato paste and cook, stirring, for 1 min or until fragrant.

Step 3

Add the tomatoes and 250ml (1 cup) water and bring to the boil. Reduce the heat to medium and cook for 5 mins or until slightly thickened. Stir in the spaghetti, half the parsley leaves, 1 tbs garlic-infused extra virgin olive oil, 2 tbs balsamic vinegar and 2 tsp sugar (see Make it spicy). Remove from the heat. Taste, then season with salt and pepper.

Step 4

Meanwhile, put the bread on the lined tray, drizzle with the remaining garlic-infused extra virgin olive oil, season with salt and pepper and toss to coat. Bake for 6-7 mins until golden and crisp.

Step 5

Divide the spaghetti among bowls, then scatter over the croutons, parmesan and remaining parsley. Enjoy!

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