Tagliarini With Olive Oil, Garlic, Chilli And Pangrattato* (campania) Recipe

Prepare breadcrumbs

Cut the day-old bread into rough cubes and pulse briefly in a food processor or grate/coarsely crumble by hand to make coarse crumbs about the size of coarse sand. Avoid turning them into powder.

Heat a large skillet over medium heat and add 30 ml olive oil. When oil is shimmering but not smoking, add the breadcrumbs in an even layer.

Toast the breadcrumbs, stirring or shaking the pan frequently, until evenly golden brown and crisp, 6–8 minutes. Reduce heat if they begin to darken too quickly.

Season toasted breadcrumbs with 1 tsp salt and, if using, stir in the 30 g grated pecorino or Parmesan off the heat. Transfer to a bowl and set aside.

Peel and thinly slice 4 garlic cloves. If you prefer a milder garlic presence, lightly crush slices with the flat of a knife.

Warm 80 ml extra-virgin olive oil in a wide sauté pan over low–medium heat. Add the sliced garlic and 1 tsp dried chilli flakes (or the thinly sliced fresh chilli).

Cook gently, stirring, until the garlic is fragrant and pale golden — about 4–6 minutes. Do not let the garlic brown too much or it will become bitter. Remove pan from heat briefly if the oil is getting too hot.

Add 1 tsp salt and a few grinds of black pepper. Keep the oil warm on the lowest heat setting while the pasta cooks.

Bring a large pot of water to a rolling boil. Add 2 tbs coarse salt (or enough to make the water taste noticeably salty).

Add 400 g tagliarini and cook according to package instructions for al dente — fresh tagliarini typically 2–4 minutes; dried will take longer. Stir occasionally to prevent sticking.

Before draining, reserve about 200 ml of the pasta cooking water. Drain the pasta well.

Transfer the drained pasta to the sauté pan with the warm garlic-chilli oil. If your pan is small, return pasta to the empty pot and add the oil there.

Toss the pasta vigorously in the oil over medium heat for 30–60 seconds to coat. Add 100–150 ml of the reserved pasta water as needed to create a glossy coating and help the oil emulsify with the starch; continue tossing until sauce clings to the pasta. Add remaining pasta water only if required to loosen the sauce.

Stir in 15 ml finishing olive oil and 2 tbs chopped parsley (if using) to brighten flavor. Taste and adjust seasoning with salt or pepper.

Divide the pasta among warm serving plates or a large warmed serving bowl.

Generously sprinkle the toasted pangrattato over each portion, covering the top so each bite has crunchy breadcrumbs. If you reserved optional grated cheese with the breadcrumbs, it will add savory depth.

Finish each plate with a small drizzle (around 5 ml) of extra-virgin olive oil and a light crack of black pepper. Serve immediately.