Confit Tomato Fettuccini with Crispy Pangritata

Bring some pizzazz to pasta night with this simple but flavourful recipe, thanks to Sam Goodwin!

Tomato pasta pangritata

Preparation & Cooking time: 30 minutes
Difficulty: Easy
Servings: Serves 4


½ baguette
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 lemon, zest of
½ bunch parsley, finely chopped
Salt flakes

Confit Tomato Sauce:
3 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
½ brown onion, finely diced
200g confit tomatoes (see tip below)
200g cherry tomatoes, quartered
½ bunch basil, leaves picked
2 tbsp reserved pasta cooking water

300g fettuccini 


1. Preheat oven to 200c.
2. To make pangritata, tear up baguette into small pieces & place into large mixing bowl. Toss together with olive oil, garlic, salt & lemon zest. Transfer into roast tray & place in oven for 10-15 minutes, or until golden brown & crispy, mixing occasionally. Remove from oven, allow to cool, then crumble into small pieces using hands or food processor. Mix in chopped parsley, & season to taste with salt flakes. It should be crunchy & salty side as it seasons your pasta at the end.
3. To make pasta sauce, saute garlic & onion in olive oil over med-low heat for 5-10 minutes until translucent. Add confit tomatoes & cherry tomatoes, mix constantly & allow to cook for 5 minutes or until tomatoes are just beginning to break up. Turn off heat & stir through fresh basil leaves.
4. Cook pasta as per packet instructions. Strain, reserving 2 tbsp of cooking liquid. 
5. Add pasta to sauce mixture along with reserved cooking liquid. Toss to combine.
6. To serve, place pasta & sauce in bowl, top generously with crispy pangritata. 



Recipe thanks to Sam Goodwin!