Buccatini Con Pangrattato
Source: Recipe from Chef Walter Pisano
Buccatini is a thick, spaghetti-like pasta with a hole running through the center. Here it's tossed with pangrattato, an Italian pasta topping of breadcrumbs fried in garlic oil, with tomatoes.
12 cups day-old bread, diced
1⁄3 cup butter
1⁄4 cup basil, chopped
4 tsp. Italian parsley, chopped
4 tsp. sage, chopped
1 tsp. marjoram, chopped
24 garlic cloves, roasted
3 tbsp. butter
1 cup sundried tomatoes, chopped
4 cups tri-color cherry tomatoes
2 tbsp. olive oil
2 lb. buccatini, cooked al dente
4 oz. parmesan, shaved
- Spread bread on sheet pans and toast slowly in a 275° F oven until dry, but not browned. Cool; transfer to a food processor and grind into fine crumbs.
- In a skillet over medium-high heat, toast bread crumbs in hot butter, stirring often, until golden brown. Add fresh herbs and generously season with salt and pepper. Reserve.
In a skillet over medium-high heat, sauté garlic in butter until golden brown. Reduce heat to low and add sundried and cherry tomatoes; sauté lightly without browning. Add 4 cups of reserved bread crumbs and warm through. Finish with olive oil and season to taste. Add hot pasta and toss to coat. Garnish with shaved parmesan and extra bread crumbs, if desired.