Dirty Martini Pasta Sauce with Greens, Lemon Pangrattato and Feta

Dirty Martini Pasta Sauce with Greens, Lemon Pangrattato and Feta

An iron-rich, throw-together pasta that’s bright and briny, a little like a summer holiday to Greece — only you’re eating it at home in trackies, in the rain. Dirty Martini sauce, greens, lemony pangrattato, feta. Use frozen spinach to make this even easier and fuss-free. Comfort that still feels good for you. Don’t worry, we’ve got you — here to make midweek cooking easy

Serves: 4

  • INGREDIENTS

    3 tbsp olive oil
    ¼ cup fresh or panko breadcrumbs
    1 big handful frozen chopped spinach (or fresh greens like a bunch of cavolo nero or kale, finely chopped)
    1 x 500g jar SNP Dirty Martini pasta sauce
    1 lemon
    Chilli flakes (optional)
    1 handful parmesan or Parmigiano Reggiano, plus extra to serve
    Feta, to serve
    SNP pasta of your choice

  • METHOD

    Bring a large saucepan of water to a lively boil. Salt it generously, like the sea. Cook pasta until al dente.

    Meanwhile, heat 2 tablespoons of olive oil in a small frypan over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden. Season with salt and grate over the zest of 1 lemon. Set aside.

    In a small pot over medium heat, pour in the sauce. Rinse the jar with ¼ cup water and add that in too. Bring to a simmer. If using frozen spinach, throw it in, cover, and cook until defrosted, stirring now and then to help it along. If using fresh greens, heat 1 tablespoon of olive oil in the pot before adding finely chopped greens. Stir-fry for 2 minutes, then pour in the sauce and rinsed water. Simmer until hot, then turn off the heat. Drain pasta, reserving ½ cup of the cooking water. Add pasta to the sauce along with a pinch of chilli flakes (if using), a squeeze of lemon juice, a handful of parmesan, and a splash of pasta water. Stir vigorously to coat.

    Serve with lemon pangrattato, crumbled feta and extra cheese on top.

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