Nonna Teresa’s pasta

crispy horseradish and chilli breadcrumbs

Serves 4

Born in the mountains of Basilicata, Nonna Teresa is a pasta maestro. She has been cooking for her family since the age of seven. The use of horseradish here is unusual, yet delicious and makes total sense as it was one of the few vegetables growing locally to her. Dishes like this respect the scarcity of ingredients.

— 300g dried bucatini

or rigatoni

— olive oil

— 50g coarse, stale

breadcrumbs

— 1 tsp dried red chilli flakes

— 5cm fresh horseradish

— 2 garlic cloves

— ½ a bunch of fresh

thyme (15g)

— 2 dried red peppers or

8 sun-dried tomatoes

— extra-virgin olive oil

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Meanwhile, for the pangrattato (flavoured crispy breadcrumbs), put two tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes.

Peel and finely grate in the horseradish, then fry for five minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with two tablespoons of olive oil.

Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just one minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed.

Season to perfection, divide between warm bowls, drizzle lightly with extra-virgin olive oil and generously sprinkle over the pangrattato.

Calories: 498. Fat: 23.5g. Sat fat: 3.2g. Protein: 11.1g. Carbs: 64.5g. Sugar: 3.7g. Salt: 0.5g. Fibre 2.8g