serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Basilicata
episode • Jamie Cooks Italy • cooking • 46m
G
episode • Jamie Cooks Italy • cooking • 46m
G
Ingredients
- 300 g dried bucatini or rigatoni
- 3 tbsp olive oil, divided
- 50 g coarse stale breadcrumbs
- 1 tsp dried red chillli flakes
- 5 cm piece fresh horseradish
- 2 cloves garlic
- ½ bunch fresh thyme (15 g)
- 2 dried red peppers, or 8 sun-dried tomatoes
- Extra virgin olive oil, to drizzle
Instructions
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Meanwhile, for the pangrattato, put 1½ tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside.
- Return the frying pan to a medium heat with another 1½ tablespoons of olive oil. Peel and finely slice the garlic and add to the pan, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra virgin olive oil and generously sprinkle over the pangrattato.
Note
The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients.
Recipe from Jamie Cooks Italy by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Basilicata
