Lemony Orecchiette with Sesame Pangrattato
Lemony Orecchiette with Sesame Pangrattato
Ingredients
For the Sesame Pangrattato
- 1 cup Panko breadcrumbs
- 1/4 cup sesame seeds
- 2 tablespoons olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemony Orecchiette
- 12 ounces orecchiette pasta
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 lemon, large, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Sesame Pangrattato: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Panko breadcrumbs and sesame seeds. Cook, stirring frequently, until golden brown and toasted, about 5 to 7 minutes. Add the minced garlic, red pepper flakes, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Cook for another 1 minute, stirring constantly, until fragrant. Remove from heat and set aside in a bowl.
⏱️ 8 min - 2
Cook the Orecchiette: Bring a large pot of salted water (about 1 teaspoon of kosher salt) to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 3
Prepare the Lemon Sauce: While the pasta cooks, in the same skillet used for the pangrattato (no need to clean), heat 2 tablespoons of olive oil over medium-low heat. Add the 3 minced garlic cloves and cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic. Remove the skillet from the heat.
⏱️ 5 min - 4
Combine and Finish: Add the drained orecchiette pasta to the skillet with the garlic and olive oil. Add the lemon zest, lemon juice, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pour in about 1/2 cup of the reserved pasta water. Toss everything together vigorously until the pasta is well coated and a light sauce forms, adding more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 5 min - 5
Serve: Divide the lemony orecchiette among 4 bowls. Top generously with the prepared sesame pangrattato. Serve immediately with extra grated Parmesan cheese on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Orecchiette with Sesame Pangrattato
Ingredients
For the Sesame Pangrattato
- 1 cup Panko breadcrumbs
- 1/4 cup sesame seeds
- 2 tablespoons olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemony Orecchiette
- 12 ounces orecchiette pasta
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 lemon, large, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Sesame Pangrattato: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Panko breadcrumbs and sesame seeds. Cook, stirring frequently, until golden brown and toasted, about 5 to 7 minutes. Add the minced garlic, red pepper flakes, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Cook for another 1 minute, stirring constantly, until fragrant. Remove from heat and set aside in a bowl.
⏱️ 8 min - 2
Cook the Orecchiette: Bring a large pot of salted water (about 1 teaspoon of kosher salt) to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 3
Prepare the Lemon Sauce: While the pasta cooks, in the same skillet used for the pangrattato (no need to clean), heat 2 tablespoons of olive oil over medium-low heat. Add the 3 minced garlic cloves and cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic. Remove the skillet from the heat.
⏱️ 5 min - 4
Combine and Finish: Add the drained orecchiette pasta to the skillet with the garlic and olive oil. Add the lemon zest, lemon juice, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pour in about 1/2 cup of the reserved pasta water. Toss everything together vigorously until the pasta is well coated and a light sauce forms, adding more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 5 min - 5
Serve: Divide the lemony orecchiette among 4 bowls. Top generously with the prepared sesame pangrattato. Serve immediately with extra grated Parmesan cheese on the side, if desired.
⏱️ 2 min