plating sp pasta 1

What a beautiful day! Today as soon as my alarm went off I jumped out of bed, went downstairs, opened all the windows then put on the kettle. Kevin asked ‘Who are you and what did you do with my wife?’ HAHA. Maybe I’ll even go for a light jog around the neighborhood…that’ll give Kevin an even bigger shock! Most of you will be reading this thinking…isn’t it normal to wake up when the alarm goes off? Of course it is! I just like to set my alarm a half hour early and hit snooze a few times, that’s all 😉

We’ve been eating pretty heavy lately, thought I’d make something light for lunch today (and the fabulous weather makes me crave a summery pasta). I should really learn to balance my meals. I doubt a light herby pasta will negate the 8 plates of Chinese food, jerk chicken and Korean braised short ribs we had over the past few days! But maybe if I keep telling myself it does…it actually will! 😉

I usually make light herby pastas to accompany fish, but it’s just as delicious served on its own. Like spaghetti aglio olio peperoncino, when I can’t decide what to eat, I make spring onion spaghetti. It’s easy peasy and really hits the spot. We also had some leftover baguette so I whizzed it up in the food processor and made ‘pan grattato’ or breadcrumbs.

Spring Onion Spaghetti with Pan Grattato

Ingredients

8 spring onions, the white and light green parts thinly sliced
1 young garlic bulb thinly sliced
4 cherry tomatoes, diced
1 bay leaf
salt
olive oil

pan grattato

1/2 cup bread crumbs
1 TBSP parsley
1/2 garlic clove, minced
zest of half a lemon
salt

Directions

In a hot pan, add olive oil. Add in sliced spring onions, sliced young garlic, a good pinch of salt, bay leaf and stir. Place a cover over the pan and braise the spring onions for about 10 minutes. It’ll become tender without color, but still have a bite. Meanwhile, cook your pasta in salted boiling water and prepare your pan grattato. Finely chop parsley, mince garlic and zest half a lemon. Add these ingredients into a bowl with your breadcrumbs with a pinch of salt, mix well. Heat another pan with olive oil and add in your breadcrumbs, toast. When the breadcrumb mixture becomes crispy, turn off the heat and set aside. After 10 mins of braising the spring onions, add in diced tomatoes. By now the spaghetti should be ready. Drain pasta, reserving some of the cooking liquid. Add pasta to the pan, toss together adding in some cooking liquid and a drizzle of extra virgin olive oil to create a sauce. You’re ready to plate. Add a spoonful of toasted breadcrumbs on top, or if you don’t have breadcrumbs you can just sprinkle on some grated parmiggiano reggiano cheese.

slicing spring onions

spring onion ingredients

spring onion pasta in pan

 

plating sp pasta

You can also make this dish without adding the garilc. I had some leftover from the farmers market and thought I’d add it in for extra flavor. Pop open a nice bottle of chilled white wine and enjoy this gorgeous day (I miss drinking wine at lunch in Italy!) I wonder how long this cool dry weather will last…forever please! 🙂

eating sp pasta

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