Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Prep:10 mins
Serves 2
2 large handfuls fresh chunky breadcrumbs3 tbsp olive oil3 garlic cloves, finely chopped200g short pasta, such as twists, farfalle or penne1 medium onion, chopped125ml white winezest ½ lemon140g crème fraîche½ small head Savoy cabbage, very thinly sliced
STEP 1Heat 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.STEP 2Cook 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.STEP 3Add 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.
