Pangrattato Linguine with Pepperoni

Pangrattato linguine is a great dish to make in the summer, no oven needed – it comes together quickly on top of the stove. It’s garlicky, spicy, and topped with pepperoni, toasted panko bread crumbs, and lemon zest. It’s going into our monthly dinner rotation!

• 12 oz. linguine
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup grated parmesan
• 1 tablespoon olive oil
• 2 1/2 oz. pepperoni
• 1/2 cup panko bread crumbs
• zest of 1 lemon
• 2 tablespoons lemon juice
• reserved pasta water – about 1 cup

1. Bring 4 quarts of water to a boil, add a tablespoon of salt and linguine – cook until al dente. Reserve a cup of the pasta water.
2. Make the pangrattato while the water is heating. Heat olive oil over medium heat, add the pepperoni for 1 to 2 minutes, then add the panko. Stir to coat the bread crumbs with the rendered fat about 4 minutes, until golden. Take off the heat and stir in the lemon zest.
3. While the linguine is cooking, make the sauce. Add olive oil in a pan over medium heat, add the garlic and cook for 2 minutes until light golden. Turn the heat to medium high and add one tablespoon lemon juice and 1/2 cup of the reserved pasta water, cook for 2 to 3 minutes.
4. Transfer the cooked linguine into sauté pan, adding a bit more lemon juice and pasta water if needed. Add parmesan cheese, and toss. Serve in 4 bowls and top with the pangrattato and more parmesan.