Greens with pangrattato and Home Base

Serves 4-6


4 tbs olive oil
¼ cup fresh breadcrumbs or panko breadcrumbs
½ bunch kale, or Tuscan kale (stems removed, leaf finely chopped)
1 x 500g jar SNP Home Base
Zest of 1 lemon
Chilli flakes (optional)
Handful of parmesan or Parmigiano Reggiano
Pasta of your choice

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add pasta and cook until al dente.

To make the breadcrumbs, place a small fry pan over medium heat. Add 2 tablespoon of olive oil and your breadcrumbs. Fry, stirring occasionally and cook until golden. Set aside.

Heat a deep heavy based frying-pan over medium heat. Add two tablespoon of olive oil. Add a finely chopped kale (or Tuscan kale) and stir fry for 2 minutes. Reduce heat. Carefully pour in your home base sauce. Rinse jar with water and pour that in. Bring to a simmer. Once hot, turn off heat.  Drain pasta, reserving about half a cup of cooking water. Add pasta to the sauce, zest of one lemon, pinch of chilli flakes, handful of Parmigiano Reggiano and a splash of pasta cooking water. Serve with extra cheese and your breadcrumbs.  

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