This is a great way to use leftover and uncooked dry pasta for a light lunch or dinner with broccolini, cherry tomatoes, mushrooms, canned whole tomatoes, pancetta, broccolini, and leftovers lemon and herb bread crumbs. My sister gave me some of her home grown parsley.

The word frittata means “mess” in Italian; the phrase ‘hai fatto una frittata’ implies that you have made a mess. This expression likely originated because a frittata was a way to use up leftovers rather than a special recipe.  I use my air fryer to bake it instead of using a saucepan.

Google: “Breadcrumbs are made from leftover bread that is ground into small pieces. They can be light brown or pink and have a sandy texture when dried. Fresh breadcrumbs are more crumbly. Usually, breadcrumbs come from toasted bread; they help soak up moisture in recipes and assist in binding. Bread, especially whole wheat, is high in fiber, which can aid digestion, control blood sugar, and cholesterol levels, and reduce hunger.”

Today, I am adding whole tomato as the sauce instead of egg bacon mixture in my previous recipe. My baked pasta in air fryer turns out perfect, comforting and delicious. Let’s get creative baked meal!!!

Ingredients

3 small ball of dried vermicelli pasta
3 strips of pancetta, cut to bite size
2 Tbs lemon and herb bread crumbs
20 g Parmesan Pecorino
8 cherry tomatoes, cut into bite size
1 bunch of broccolini, wash, dry, stems removed, cut to bite size
250 g mushroom slices
250 g canned whole tomatoes with sauce
100 ml white wine
3 garlic, sliced
2 Tbs butter
2 Tbs tomato paste
balsamic vinegar
parsley
oil
spray oil
salt
black pepper

Mediterranean styles (herbs & spices)

2 Tsp garlic powder
2 Tsp Italian Seasoning
2 Tsp chili flakes
1 Tsp dried basil
1 Tsp paprika powder
1 Tsp dried thyme
1/2 Tsp fennel seeds
1/2 Tsp marjoram
salt
pepper

Method

Toss the broccolini in oil and Mediterranean style herbs and spices, then preheat the air fryer to 160 degrees C for 3 minutes. Line a baking tray with a double layer of foil that fits your air fryer. Place the marinated broccolini in the prepared tray. Carefully put the tray into the cup of air fryer. Be cautious as it will be hot, and return the cup to the air fryer machine.

Air fry for 8-10 minutes, then check the thickest stem for tenderness. Flip the broccolini over, spray with oil a little bit, and air fry for another 5 minutes. Once slightly golden brown and tender, it’s ready. No more overcooking!

Bring out from the cup of air fryer. Plate up broccolini in a tented plate. Set aside. Start cooking pasta in a pot of boiling salted water until al dente. Meanwhile, in a pan, cook garlic in 1 Tbs oil and 2 Tbs butter. Add cherry tomatoes, pancetta, mushrooms, wine, whole tomato with sauce, tomato paste, parsley, a dash or two of balsamic vinegar. Cook on low heat for 5-7 minutes. Season with salt and pepper.

When pasta is al dente, drain, reserve 1 cup of pasta water and toss pasta with the reserved water into the vegetables with sauce. Add bread crumb, broccolini and mix well everything. Switch off hob. Grease baking deep pan with some oil. Spoon the pasta mixture into the prepared pan. Scatter Parmesan Pecorino over the pasta mixture. Gives a couple of stirs. Then place the baking pan into the air fryer cup, and into the air fryer machine.

Switch on air fryer plug, set the temperature to 180 degrees C. Bake it for about 10-12 minutes. Remove the baking tray from the cup of air fryer. Garnish with some fresh parsley. Spoon onto pasta bowls and served immediately. Enjoy with a glass of wine.

https://helenscchin.com/2024/10/17/air-fryer-baked-pancetta-and-vegetables-pasta/

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