As part of our ‘Jar to Table’ series we are transporting you, to the shores of Sicily. It’s time to use that Caponata in a delicious Spaghetti dish with the addition of a citrus Pangrattato (toasted breadcrumbs).
To bring the Pangrattato to life we've used the creamy and nutty flavours of our Waiheke Blend EVOO. You can use any citrus you have to hand, we have used lemons.
Serves 2-4
Ingredients
100g stale sourdough
100ml Waiheke Blend EVOO, plus extra for drizzling
a few generous pinches of sea salt
1 lemon, zest only
2 t fresh lemon thyme leaves, or oregano leaves
300g spaghetti
250-300g Caponata (see recipe here)
flat-leaf parsley, roughly chopped
Parmesan or Grama Padano cheese, to serve
Directions
Tear the stale bread into chunks, then pulse them in a food processor a few times, making coarse breadcrumbs.
Warm 50ml of Waiheke Blend EVOO in a large skillet pan on a low heat and add the breadcrumbs along with a large pinch of sea salt and the lemon zest. Increase the heat to medium and gently toast the crumbs while intermittently stirring.
After about 5 minutes, add the lemon thyme (or oregano leaves) and continue to toast for a further 5-8 minutes or until golden brown. Remove from the heat and tip onto a sheet of paper towel, spread out, allowing them to cool. Once cooled place into a small bowl and set aside.
Warm the last 50ml of Waiheke Blend EVOO in a frying pan on a low heat and add the Caponata to it, gently warming it through. Bring a large pot of generously salted water to a rolling boil and drop in the spaghetti and cook until al-dente.
Once the spaghetti is ready, drain, keeping a cup of the strained liquid aside. Add the spaghetti to the Caponata pan along with some flat-leaf parsley, add a small ladle of the kept pasta liquid and gently mix everything together using a pair of tongs.
Dish onto a large sharing plate with a drizzle of the Waiheke Blend EVOO on top, a generous grating of Parmesan and a couple of tablespoons of your Pangrattato sprinkled all over. Serve with the EVOO and the remaining crumb left out on the table, so people can add more as they eat.
