1 x Riverview Farms Pork Roast
3-4 slices sourdough bread, crusts removed & torn into small pieces
1 lemon, zested & juiced
1 tbs finely chopped continental parsley, plus extra to serve
500g dried spaghettini
2 tbs olive oil
sea salt & black pepper
2 cloves garlic, finely chopped
250g cherry tomatoes, halved
2 tbs capers, drained
Grated parmesan cheese
- 1
Preheat oven to 180°C and line a baking tray with baking paper.
- 2
For pangratatto, remove the crackling from the pork and discard any soft fat underneath.
- 3
Finely chop the crackling and transfer to tray. Add sourdough and toss to combine. Bake for 8-10 minutes, stirring occasionally, until bread is golden and crunchy.
- 4
Set aside to cool, then stir through lemon zest and parsley.
- 5
Cook spaghettini in a large saucepan of salted boiling water according to packet instructions, until al dente. Reserve ⅓ cup of pasta water and drain.
- 6
Meanwhile, cut pork into small cubes. Heat oil in a large fry pan over medium-high heat. Add pork and cook, stirring, for 5 minutes until beginning to crisp.
- 7
Add garlic and tomatoes and cook for 3-5 minutes, until tomatoes begin to soften but still hold their shape.
- 8
Add lemon juice, drained spaghetti, pasta water and capers. Toss to combine and season with salt and pepper.
- 9
To serve, divide spaghettini between bowls and sprinkle with pangratatto. Top with finely grated parmesan cheese and extra parsley.
