Fennel & Leek Spaghetti with Pangrattato & Chilli Oil
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Fennel & Leek Spaghetti with Pangrattato & Chilli Oil
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 mins
Cook Time: 5 mins
Ingredients
1 bulb fennel, finely sliced
1 leek, finely sliced (white part only)
¼ cup sun-dried tomatoes, finely chopped
400g San Remo Thin Spaghetti
¼ cup Norco Thickened Cream
1 tbsp butter
¼ cup grated Parmigiano Reggiano, plus extra for serving
Chilli oil
Coles sea salt
Coles black pepper
⅓ cup panko breadcrumbs
¼ cup Squeaky Gate extra virgin olive oil
1 lemon
Method
In a large pan over medium-high heat, drizzle the extra virgin olive oil and add the fennel and leek. Cook until softened. Once cooked through, add the sun-dried tomatoes and butter, allowing it to simmer for about 5 minutes. Then, stir in the thickened cream and continue to cook gently.
Meanwhile, bring a large pot of salted water to boil. Add the San Remo Thin Spaghetti and cook until al dente.
For the pangrattato, heat the remaining ¼ cup extra virgin olive oil in a medium pan, and toast the panko breadcrumbs until golden and crispy.
Once the spaghetti is cooked, transfer it directly into the pan with the fennel and leek sauce. Add a splash of reserved pasta water to loosen the sauce if needed. Stir in some extra grated parmigiano reggiano and squeeze fresh lemon juice over the pasta.
Serve in bowls, topped with the crispy pangrattato, extra grated cheese, and a drizzle of chilli oil. Garnish with fennel fronds and season with salt and pepper.
Tip: Finish with an extra drizzle of chilli oil for a kick of heat.
