Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Ingredients
- 2 large handfuls fresh chunky breadcrumbs
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 200g short pasta, such as twists, farfalle or penne
- 1 medium onion, chopped
- 125ml white wine
- zest ½ lemon
- 140g crème fraîche
- ½ small head Savoy cabbage, very thinly sliced
Method
-
Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
-
Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
-
Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.