This vibrant pasta combines sweet Goolwa PipiCo Fresh Pipis with garlic, chilli, white wine and cherry tomatoes before being finished with crunchy pangrattato for texture and a burst of fresh lemon. Simple, elegant and full of flavour, it’s a dish that celebrates the beauty of quality ingredients.

  • Prep20 minutes
  • Cook15 minutes
  • Total35 minutes
  • Serves4

Ingredients

For the Pangrattato

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • ½ cup fresh breadcrumbs
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon flat-leaf parsley, finely chopped

For the Pasta

  • 1 kg Goolwa PipiCo Fresh Pipis
  • 250 g spaghetti
  • ¼ cup extra virgin olive oil
  • 1 long red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • ½ cup white wine
  • 250 g cherry tomatoes, halved
  • Freshly ground black pepper
  • Juice of 1 lemon
  • ¼ cup flat-leaf parsley, roughly chopped

Method

Prepare the Pangrattato

  1. Heat the olive oil in a non-stick frying pan over medium-low heat.
  2. Add the garlic and breadcrumbs and cook, stirring frequently, for about 5 minutes or until golden and crisp.
  3. Remove from the heat and allow to cool slightly before stirring through the lemon zest and parsley. Set aside.

Cook the Pasta

  1. Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente according to the packet instructions. Drain, reserving a little pasta water if required.

Prepare the Pipis

  1. While the pasta is cooking, heat the extra virgin olive oil in a large saucepan over medium heat. Add the chilli and garlic and cook gently for 2 minutes until fragrant.
  2. Pour in the white wine, add the cherry tomatoes and season with freshly ground black pepper. Simmer for 3 minutes.
  3. Add the Goolwa PipiCo Fresh Pipis, cover with a tight-fitting lid and cook for approximately 4 minutes, shaking the pan occasionally until the pipis have opened.
  4. Add the lemon juice, parsley and cooked spaghetti, gently tossing everything together until well combined. If needed, add a splash of the reserved pasta water to loosen the sauce.
  5. Divide between serving bowls and generously sprinkle with the pangrattato just before serving.

Cook’s Tip: Pangrattato, often called “poor man’s parmesan”, adds wonderful crunch and texture to pasta. Sprinkle it over the dish just before serving to keep it crisp and provide a delicious contrast to the delicate pipis.