Dinner recipe
Penne tossed in a punchy tomato and olive sauce, finished with crisp parsley and lemon breadcrumbs.
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Ingredients
large frying pan, large saucepan, fine grater, small bowl
Method
Thinly slice the garlic, roughly chop the olives, and finely chop the parsley. Finely grate the lemon zest and squeeze 1 tablespoon juice.
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the breadcrumbs and cook for 3 to 4 minutes, stirring, until crisp and golden. Stir in half the lemon zest and half the parsley, then tip into a bowl.
Return the pan to medium heat with the remaining 2 tablespoons olive oil. Cook the garlic, oregano and chilli flakes for 1 minute, then add the chopped tomatoes, olives, 0.5 teaspoon salt and black pepper.
Bring the sauce to a lively simmer and cook for 12 to 14 minutes, stirring occasionally, until reduced enough to coat the back of a spoon.
Meanwhile, cook the penne pasta in a large saucepan of boiling water with the remaining 0.5 teaspoon salt until tender with a slight bite. Reserve 150ml cooking water, then drain.
Add the penne pasta, lemon juice and enough reserved water to the sauce to make it glossy. Toss over medium heat for 1 to 2 minutes, divide between bowls, then scatter with the lemon crumbs, remaining parsley and lemon zest.
