This easy, creamy Jamie Oliver Oozy Cheesy Pasta with Crispy Pangritata is a quick and delicious meal perfect for any night. With leftover cheeses and a crunchy, herby topping, it’s a simple dish that’s both comforting and full of flavor, made with ingredients you likely already have in your kitchen.
Ingredients Needed
- Sea salt
- 3 heaped tablespoons (approx. 45g / 1.5 oz) mascarpone cheese or crème fraîche
- 100g (approx. 3.5 oz) mixed leftover cheese (grated or crumbled)
- 250g (approx. 9 oz) dried taglierini
- Extra virgin olive oil
For the pangritata:
- 2 slices of quality sourdough bread
- 1 clove of garlic
- 1 sprig of fresh rosemary, thyme, or marjoram (leaves picked)
- 5 shelled walnuts
- Olive oil
How To Make Oozy Cheesy Pasta With Crispy Pangritata
- Make the pangritata: Lightly toast the sourdough. Peel the garlic, then place in a food processor with the toasted bread and walnuts. Add the picked herb leaves and blitz until fine.
- Cook the pangritata: Preheat a non-stick frying pan over medium heat, drizzle with olive oil, and add the pangritata. Fry for about 5 minutes or until golden and crisp.
- Melt the cheese: Bring a large pan of salted water to a boil, reduce the heat, and place a large heatproof bowl on top. Add the mascarpone or crème fraîche and leftover cheeses, crumbling or grating any harder varieties first, then stir until melted.
- Cook the pasta: Carefully remove the bowl from the heat and set aside. Turn the heat to high and bring the water back to a boil. Add the pasta and cook according to the packet instructions.
- Combine and serve: Drain the pasta, reserving a cupful of cooking water. Add the pasta to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed. Transfer to a serving platter, drizzle with extra virgin olive oil, and sprinkle the crispy pangritata on top. Serve immediately.
Recipe Tips
- Use a mix of cheeses: For the best flavor, combine a variety of cheeses. Try to include a sharp cheese like cheddar and a softer one like mozzarella for a nice balance of taste and melt.
- Don’t skip the pasta water: When you drain the pasta, save a cup of the cooking water. It helps loosen the cheese sauce and makes it extra creamy.
- Toast the pangritata well: Make sure to toast the pangritata until it’s golden and crispy. This adds a lovely crunch and depth of flavor to the dish.
- Don’t overcook the pasta: Follow the cooking time on the package closely to keep the pasta firm and not too soft. This will help it hold up better in the cheesy sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 2 days.
- Freeze: Allow the pasta to cool to room temperature, then place it in a freezer-safe container. Freeze for up to 1 month. To thaw, place it in the fridge overnight before reheating.
- Reheat: Heat the pasta in a pan over medium heat for about 5-7 minutes. Add a splash of water or milk to loosen the sauce, and stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings per recipe)
- Calories: 484
- Total Fat: 24.3g
- Saturated Fat: 9.3g
- Total Carbohydrate: 52.3g
- Dietary Fiber: 2.4g
- Sugars: 2.9g
- Protein: 17.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Grilled Tuna With Tomato Pasta
- Jamie Oliver Gluten-free Pasta Dough
- Jamie Oliver Pasta Con Le Sarde
- Jamie Oliver Winter Squash Pasta Recipe
Jamie Oliver Oozy Cheesy Pasta With Crispy Pangritata
Description
This easy, creamy Jamie Oliver Oozy Cheesy Pasta with Crispy Pangritata is a quick and delicious meal perfect for any night. With leftover cheeses and a crunchy, herby topping, it’s a simple dish that’s both comforting and full of flavor, made with ingredients you likely already have in your kitchen.
Ingredients
For the pangritata:
Instructions
- Make the pangritata: Lightly toast the sourdough. Peel the garlic, then place in a food processor with the toasted bread and walnuts. Add the picked herb leaves and blitz until fine.
- Cook the pangritata: Preheat a non-stick frying pan over medium heat, drizzle with olive oil, and add the pangritata. Fry for about 5 minutes or until golden and crisp.
- Melt the cheese: Bring a large pan of salted water to a boil, reduce the heat, and place a large heatproof bowl on top. Add the mascarpone or crème fraîche and leftover cheeses, crumbling or grating any harder varieties first, then stir until melted.
- Cook the pasta: Carefully remove the bowl from the heat and set aside. Turn the heat to high and bring the water back to a boil. Add the pasta and cook according to the packet instructions.
- Combine and serve: Drain the pasta, reserving a cupful of cooking water. Add the pasta to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed. Transfer to a serving platter, drizzle with extra virgin olive oil, and sprinkle the crispy pangritata on top. Serve immediately.
Notes
- Use a mix of cheeses: For the best flavor, combine a variety of cheeses. Try to include a sharp cheese like cheddar and a softer one like mozzarella for a nice balance of taste and melt.
- Don’t skip the pasta water: When you drain the pasta, save a cup of the cooking water. It helps loosen the cheese sauce and makes it extra creamy.
- Toast the pangritata well: Make sure to toast the pangritata until it’s golden and crispy. This adds a lovely crunch and depth of flavor to the dish.
- Don’t overcook the pasta: Follow the cooking time on the package closely to keep the pasta firm and not too soft. This will help it hold up better in the cheesy sauce.
Jamie Oliver Oozy Cheesy Pasta With Crispy Pangritata