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Recipe for Rustic Crumb Pasta (with Wine Pairings) - Local Liquor
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Rustic Crumb Pasta

Recipe for Rustic Crumb Pasta (with Wine Pairings)

Ingredients (serves 4)

  • 200g Spaghetti
  • 100g Sourdough or crusty bread
  • 8 Sun-dried tomato halves
  • 2 Cloves garlic, crushed
  • Sea salt and cracked black pepper
  • 1½ tbsp. Extra Virgin Olive oil
  • ⅓ cup Small basil leaves
  • 1 Small buffalo mozzarella, halved
  • 2 tbsp Balsamic vinegar
  • Additional Extra Virgin Olive oil and finely grated parmesan, to serve


Step 1

Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm.

Step 2

While the pasta is cooking, place the bread, tomato, garlic, salt, pepper and oil in the bowl of a food processor and process in short bursts until the mixture resembles small crumbs.

Step 3

Heat a frying pan over medium-high heat. Add the crumb mixture and cook, stirring, for 4–5 minutes or until crumbs are golden.

Step 4

Toss the crumbs and basil with the pasta. Divide between serving bowls and top with the mozzarella. Drizzle with balsamic vinegar and extra olive oil. Sprinkle with parmesan.

Wine Pairings

Barossa Valley Estate Shiraz

At Barossa Valley Estate our philosophy is to capture the distinctive elegance, finesse and vibrant fruit flavours of the Barossa Valley, one of the world’s most celebrated wine regions. Uniquely expressive in character with depth of flavour, elegance and finesse, these contemporary wines are made to enjoy upon release, yet they will reward further cellaring.

Lucci Prosecco

Brilliant pale yellow with persistent perlage and citrus fruit and flowery features characterise this wine’s scent with a fresh and distinctive taste. The ideal partner for refined appetizers and delicate fish, white meat and fresh cheese dishes.

Tempus Two Platinum Chardonnay

Sourced from the cool climate of the Adelaide Hills, this stylish and contemporary wine is vibrant and flavoursome. The fruit was crushed and de-stemmed to varying sizes and shapes where it was then fermented on oak at cool temperatures for six months to deliver a wine packed with fruit flavours, complemented by subtle spicy oak characters.

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