Ingredients

4–6 servings

　　

Pangrattato

1/4 cup extra virgin olive oil

　　1 1/2 cup 2 ounces state country or souerdough bread, made into breadcrumbs

　　3 cloves garlic, finely chopped

　　1/4 teaspoon crushed red pepper, or to taste

　　1 cup Italian parsley, roughly chopped

　　Zest of 1 lemon, finely grated

　　Sea salt and freshly ground black pepper

　　

Pasta

3/4 pound spaghetti, linguine or other long pasta

　　1/4 cup olive oil

　　2 garlic cloves, finely chopped

　　1- 14 ounce can Mutti® Finely Chopped Tomatoes (Polpa)

　　1/3 cup pitted Kalamata olives, halved

　　1/4 teaspoon crushed red pepper, or to taste

　　1 cup baby arugula

　　Sea salt and freshly ground black pepper

　　

Pangrattato

Step 1

Heat the olive oil in a skillet over medium heat. Sauté the breadcrumbs for 4 to 5 minutes or until just beginning to brown. Add the garlic and crushed red pepper and cook for another minute. Remove from the heat and mix in the parsley and lemon zest. Season to taste with salt and pepper and set aside.

　　

Pasta

Step 2

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

　　

Step 3

While the pasta cooks, put the olive oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 2 minutes. Reduce the heat to low, add the tomatoes, olives, and crushed red pepper and bring to a simmer cooking until just warmed through; remove from the heat and add the arugula, stirring until it wilts. Season with salt and pepper to taste.

　　

Step 4

Drain the pasta, reserving ½ cup of the cooking water, and return the pasta to the pot. Add the tomato mixture and toss to combine well adding a bit of the reserved water if needed to loosen. To serve, top each plate of pasta with a generous sprinkling of the pangrattato.