This is a delicious autumnal dish, when fresh cherry tomatoes are not so readily available. It is virtually made from store-cupboard ingredients, apart from the fresh herbs and garlic. The canned cherry tomatoes capture the sun-ripened sweetness of summer, creating a warming yet rich and robust sauce with the addition of capers, olives and chilli. It reheats very well (don’t expect to have leftovers though!) Another bonus is that it is both a vegetarian and vegan dish (leaving out the optional anchovies of course) – the pangrattato takes away the necessity of parmesan cheese.
Ingredients
For the pasta and sauce
200-250g spaghetti
2 tbsp olive oil
2 garlic cloves, thinly sliced
1 tsp Aleppo or chilli flakes
2 tsp miso for unami (or 4 anchovy fillets)
1 tin (400g) Honest to Goodness Italian Organic Cherry Tomatoes
1 tbsp tomato paste
8 olives, roughly chopped (optional)
2 tbsp Organico capers in brine, rinsed
1 tbsp red wine vinegar
Zest of 1 lemon
1/2 tsp sugar (to balance acidity)
Handful of chopped fresh parsley
6-8 fresh basil leaves, torn (optional)
Salt and pepper to taste
For the herby pangrattato (crunchy topping)
1 tbsp olive oil
1 small garlic clove, finely grated
1/3 cup fresh breadcrumbs (from good sourdough if possible)
Zest of 1/2 lemon
1 tbsp chopped parsley or oregano
Pinch of sea salt
Method
Make pangrattato:
- In a small frying pan, heat olive oil. Add garlic and breadcrumbs, toasting gently until golden and crisp (about 4 mins). Stir in lemon zest, parsley/oregano, and a pinch of salt. Set aside.
Make the sauce:
- In a large saute pan, heat olive oil over medium heat. Add garlic and miso paste (or anchovies if using), cooking gently until fragrant. Don’t let the garlic burn. Add chilli flakes and tomato paste and cook for 1 minute
- Add the tinned cherry tomatoes and crush some slightly with a spoon. Stir in the vinegar, sugar, capers, olives, lemon zest and season with salt and pepper.
- Simmer 10-12 minutes, stirring occasionally
Cook the pasta
- Boil spaghetti in generously salted water until just al dente. Reserve 1/2 cup pasta water, then drain
To finish the dish:
- Add the drained pasta to the tomato sauce and toss to coat. Loosen with a splash of reserved pasta water if needed. Stir in most of the parsley and basil
To serve
- Plate the pasta, then generously sprinkle with pangrattato for crunch. Garnish with extra herbs, a drizzle of olive oil, and optional crumbled feta for a special twist.