Nothing rounds off a bowl of pasta like grated parmesan or pecorino – unless you’re vegan. Good vegan hard cheese is probably out there somewhere, but I haven’t found a brand or recipe that comes close to the real thing yet. Instead of going broke and putting my dinner on one failed contender after another, I gave up and started adding fried breadcrumbs on top of my noodles instead.
This is by no means an innovative technique. Southern Italians have been putting seasoned breadcrumbs on their pasta for so long that they have a word for it: pangrattato. A pinch of crispy, toasted pangrattato enhances the textures and flavors of pretty much any pasta dish, and it’s way cheaper than a slice of parmesan, vegan or otherwise. You would never confuse breadcrumbs with hard cheese, but you really shouldn’t. But both cheese and seasoned breadcrumbs are salty and tasty, and have enough texture to stand out from the pasta – what more do you need?
My go-to pangrattato situation is basically garlic bread in breadcrumbs form: light, crispy panko fried in olive oil with granulated garlic, Cavender’s seasoning (which is just garlic salt, oregano, and black pepper), and fresh herbs. It’s hearty, crispy, and just a tad greasy, with a few sprinkles of green for balance. I think it’s the ideal pasta seasoning. To do it you will need:
- 2 tablespoons – 1/4 cup olive oil (depending on how much richness you want)
- 1/2 cup breadcrumbs, preferably panko
- 1/2 teaspoon of granulated garlic
- Cavenders Greek all-purpose spice, taste
- Salt and pepper to taste
- 1/4 cup finely chopped fresh green herbs, usually a mixture of parsley and spring onion
Heat the oil in a pan on medium to low heat, add the breadcrumbs and dry spices, stirring constantly until golden brown and toasty. Remove from heat and stir in the fresh herbs. That’s it. (You can store any leftovers in an airtight container at room temperature for 2 or 3 days; simply reheat in a dry pan over low heat to make them crispy again.)
This flavor profile, bordering on garlic bread, goes perfectly with any Italian or Italian-American dish, even if it’s just spaghetti with marinara in a glass. But don’t limit yourself to pasta: I recently got the Smitten Kitchen pizza beans with a thick layer of pangrattato instead of mozzarella, and frankly I liked it better. It’s a different dish with no cheese, but the combination of red sauce, butter beans, and crispy, garlic, salty breadcrumbs is just as satisfying in its own way.
G / O Media can receive a commission
Feel free to play around with the spices that suit your taste – that’s half the fun. Crushed pepper flakes are always welcome, and if you’re craving a more authentic cheese flavor, add some nutritional yeast or even a bit of miso paste. You won’t end up with a parmesan or pecorino clone, but you can find an infinitely versatile new pasta topping that is just as valuable.
