Linguine with Tomato

Ingredients

  • 3 slices stale bread, preferably ciabatta or pane di casa
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon sea salt flakes
  • 375g dried linguine
  • 2 cloves garlic, chopped
  • 2 red chillis, sliced thinly
  • 125g cherry tomatoes, halved
  • 1 teaspoon lemon rind
  • 2 tablespoons lemon juice
  • ½ bunch flat-leaf parsley, chopped coarsely

Method

  1. Process bread in a food processor until about the size of a little fingernail
  2. Heat 2 tablespoons of oil in a large, deep fying pan over medium-high heat
  3. Add breadcrumbs, and fry until golden brown, stirring constantly. Drain on a paper towel and sprinkle with salt flakes
  4. Cook pasta until just tender; drain, but reserve ½ cup of cooking water
  5. Heat remaining oil over medium heat; cook garlic and chilli until 1-2 minutes until soft and fragrant
  6. Add tomatoes and toss until slightly wilted
  7. Add linguine to the pan, with lemon rind and juice; toss to combine well. Add some reseved pasta water to loosen if required
  8. Season with salt and pepper;
  9. Serve topped with fried breadcrumbs (pangrattato) and parsley

Notes

Serves 4. Try less lemon juice; breadcrumbs not worth the bother