Pasta Pangrattato Recipe

Pangrattato, or crispy breadcrumbs, are a great addition to any pasta dish. Paired here with a simple aglio e olio sauce, they add a nice texture to the dish. Simply fry up your breadcrumbs with some oil and Italian herbs, for an easy pasta topper that you will want to freeze and use again, and again. Perfect for when you want a nice mid-week meal but have little ingredients to hand.


  • 50g dry bread, or sourdough, broken into pieces
  • 2 tsp Italian dried herbs
  • 5 tbsp extra virgin olive oil, divided
  • 200g good dried spaghetti
  • 1 tbsp fine salt
  • 3 fat garlic cloves, finely sliced
  • 15g anchovies (half of a small tin) (optional)
  • Good pinch of red pepper flakes
  • Finely grated parmesan cheese


  1. Add the bread and dried herbs together in a food processor. Roughly blend until most pieces are 1-2mm. 
  2. Gently heat 3tbsp olive oil in a pan over a medium heat. Pour in the breadcrumbs and stir until coated. Stir gently, cooking until gold brown and remove from heat. This is your pangratto. 
  3. Whilst the breadcrumbs cook, boil the pasta in plenty of salted water. 
  4. Meanwhile, in a third pan heat the garlic, anchoves and remaining 2 tbsp olive oil together, stirring gently - this will be ready when the pasta is cooked. 
  5. Once the pasta is cooked (approx 10 minutes, or according to the packet), reserve 1 ladleful of water and drain. Add back to the same sauce pan, the pasta, water, red pepper flakes and garlic-anchovy-oil mixture. Stir over a low heat until glossy. 
  6. Divide the pasta between two bowls, and serve topped with the pangratto and parmesan.  
© Speciality Cooking Supplies Limited 2024


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