There’s something about perfectly cooked pasta that trumps all other possibilities. A true feast is ready in minutes – good fettuccine, good olive oil, garlic, sun-dried tomatoes and a little red chilli are all you need.
Midnight Feast Pasta
Midnight Feast Pasta
with lemon, parsley crumb & Italian-style cheese
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Fresh Chilli
- Fresh Chillies
- Fresh Fettuccine Pasta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Panko Breadcrumbs
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
FAB FETTUCCINE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
DIVINE CRUMB
Place a pan over a medium heat with a knob of butter (optional). When hot, toast the breadcrumbs for 1-2 minutes until golden brown. On completion, place in a bowl and mix through ½ the chopped parsley and some lemon zest.
FRAGRANT MIX
Once the pasta is done, return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped chilli (to taste) for 1-2 minutes until fragrant, shifting constantly. Add the cooked pasta, ¾ of the grated hard cheese, ½ the toasted panko mix, the juice from 1 lemon wedge and a big drizzle of olive oil. While stirring the pasta or tossing the pan, slowly pour in the reserved pasta water until a saucy consistency.
MIDNIGHT FEAST...
Bowl up a generous helping of the fragrant pasta. Sprinkle over the chopped sun-dried tomatoes, the remaining cheese, and the remaining panko mix. Side with any remaining lemon wedges. Easy as ever!
Fresh Fettuccine Pasta - 125g
Panko Breadcrumbs - 65ml
Fresh Parsley - 3g
Lemon - 1
Garlic Clove - 1
Fresh Chilli - 1
Grated Italian-style Hard Cheese - 30ml
Sun-dried Tomatoes - 25g
FAB FETTUCCINE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
DIVINE CRUMB
Place a pan over a medium heat with a knob of butter (optional). When hot, toast the breadcrumbs for 1-2 minutes until golden brown. On completion, place in a bowl and mix through ½ the chopped parsley and some lemon zest.
FRAGRANT MIX
Once the pasta is done, return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped chilli (to taste) for 1-2 minutes until fragrant, shifting constantly. Add the cooked pasta, ¾ of the grated hard cheese, ½ the toasted panko mix, the juice from 2 lemon wedges and a big drizzle of olive oil. While stirring the pasta or tossing the pan, slowly pour in the reserved pasta water until a saucy consistency.
MIDNIGHT FEAST...
Bowl up a generous helping of the fragrant pasta. Sprinkle over the chopped sun-dried tomatoes, the remaining cheese, and the remaining panko mix. Side with any remaining lemon wedges. Easy as ever!
Fresh Fettuccine Pasta - 250g
Panko Breadcrumbs - 125
Fresh Parsley - 5g
Lemon - 1
Garlic Cloves - 2
Fresh Chillies - 2
Grated Italian-style Hard Cheese - 65ml
Sun-dried Tomatoes - 50g
FAB FETTUCCINE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
DIVINE CRUMB
Place a pan over a medium heat with a knob of butter (optional). When hot, toast the breadcrumbs for 2-3 minutes until golden brown. On completion, place in a bowl and mix through ½ the chopped parsley and some lemon zest.
FRAGRANT MIX
Once the pasta is done, return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped chilli (to taste) for 1-2 minutes until fragrant, shifting constantly. Add the cooked pasta, ¾ of the grated hard cheese, ½ the toasted panko mix, the juice from 3 lemon wedges and a big drizzle of olive oil. While stirring the pasta or tossing the pan, slowly pour in the reserved pasta water until a saucy consistency.
MIDNIGHT FEAST...
Bowl up a generous helping of the fragrant pasta. Sprinkle over the chopped sun-dried tomatoes, the remaining cheese, and the remaining panko mix. Side with any remaining lemon wedges. Easy as ever!
Fresh Fettuccine Pasta - 375g
Panko Breadcrumbs - 185ml
Fresh Parsley - 8g
Lemons - 2
Garlic Cloves - 3
Fresh Chillies - 3
Grated Italian-style Hard Cheese - 85ml
Sun-dried Tomatoes - 75g
FAB FETTUCCINE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
DIVINE CRUMB
Place a pan over a medium heat with a knob of butter (optional). When hot, toast the breadcrumbs for 2-3 minutes until golden brown. On completion, place in a bowl and mix through ½ the chopped parsley and some lemon zest.
FRAGRANT MIX
Once the pasta is done, return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped chilli (to taste) for 1-2 minutes until fragrant, shifting constantly. Add the cooked pasta, ¾ of the grated hard cheese, ½ the toasted panko mix, the juice from 4 lemon wedges and a big drizzle of olive oil. While stirring the pasta or tossing the pan, slowly pour in the reserved pasta water until a saucy consistency.
MIDNIGHT FEAST...
Bowl up a generous helping of the fragrant pasta. Sprinkle over the chopped sun-dried tomatoes, the remaining cheese, and the remaining panko mix. Side with any remaining lemon wedges. Easy as ever!
Fresh Fettuccine Pasta - 500g
Panko Breadcrumbs - 250ml
Fresh Parsley - 10g
Lemons - 2
Garlic Cloves - 4
Fresh Chillies - 4
Grated Italian-style Hard Cheese - 125ml
Sun-dried Tomatoes - 100g
Woolies Products in this dish
