FEATURED ON: Sustainability Victoria's 'Love Food Hate Waste' Short Film
From now on I will never not have Confit Tomatoes in my pantry. With a little effort once a year you can have flavour packed tomatoes at your fingertips for a quick meal, in this case they're used to create an near instant pasta sauce. There's a link to my go-to recipe in the Tips below.
Pangritata is the perfect way to use up your stale bread as seen in the Love Food Hate Waste short film. Mixed with just a couple of staple ingredients, you can turn your old bread that was destined for the bin into a crispy pangritata that'll add a flavour punch to any pasta dish.
RECIPE BY: Sam Goodwin
SERVES: 4 mains
PREPARATION: 10 minutes
COOKING: 10 minutes
INGREDIENTS
- 300g fettuccini
PANGRITATA;
- 1⁄2 baguette
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zest of
- 1⁄2 bunch parsley, finely chopped Salt flakes
CONFIT TOMATO SAUCE;
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, finely sliced
- 1⁄2 brown onion, finely diced
- 200g confit tomatoes,
- 200g cherry tomatoes, quartered
- 1⁄2 bunch basil, leaves picked
- 2 tbsp reserved pasta cooking water
HOW
Preheat oven to 200c.
To make pangritata, tear up baguette into small pieces & place into large mixing
bowl. Toss together with olive oil, garlic, salt & lemon zest. Transfer into roast tray & place in oven for 10-15 minutes, or until golden brown & crispy, mixing occasionally. Remove from oven, allow to cool, then crumble into small pieces using hands or food processor. Mix in chopped parsley, & season to taste with salt flakes. It should be crunchy & salty side as it seasons your pasta at the end.
To make pasta sauce, saute garlic & onion in olive oil over med-low heat for 5-10 minutes until translucent. Add confit tomatoes & cherry tomatoes, mix constantly & allow to cook for 5 minutes or until tomatoes are just beginning to break up. Turn off heat & stir through fresh basil leaves.
Cook pasta as per packet instructions. Strain, reserving 2 tbsp of cooking liquid.
Add pasta to sauce mixture along with reserved cooking liquid. Toss to combine.
To serve, place pasta & sauce in bowl, top generously with crispy pangritata.
Eat.
TIPS
Confit tomatoes is the perfect way to preserve tomatoes when they’re in season, and they’ll last for months in the pantry. They add a rich, sweet tomato hit to any meal, in this recipe they create a near instant pasta sauce.
My favourite confit tomato recipe is by Belinda Jeffery, see below link; https://belindajeffery.com.au/recipe/soft-cheese-polenta-with-confit-tomatoes/
See Sustainability Victoria's 'Love Food Hate Waste' short film on their Facebook page; https://www.facebook.com/LoveFoodHateWasteVictoria/