Pasta with Buttery Tomato Sauce + Spicy Breadcrumbs
Buttery, rich tomatoey pasta w spicy + crispy breadcrumbs sprinkled over top? Such a delish pantry recipe! Quick cooking at its finest, especially with some red wine.
Ingredients
For Breadcrumbs
- 2 tbsp Olive Oil
- 1/2 c Dry Breadcrumbs or Panko
- 1/4 tsp Salt
- 1 tsp Dried Basil
- 1/2 tsp Chili Flakes
- Black Pepper, to taste
For Pasta
- 8 oz Dry Spaghetti
- 4 tbsp Butter
- 5 cloves Garlic, peeled + chopped
- 28 oz can Whole Peeled (or diced) Tomatoes
- Salt + Pepper, to taste
Instructions
For Breadcrumbs
- For the spicy bread crumbs, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the bread crumbs, salt, basil, chili, + pepper. Cook, stirring continuously, until golden brown. Remove from the pan + scoop into a heatproof bowl, letting cool until ready to use.
For Buttery Tomato Sauce
- For the buttery tomato sauce, add the garlic + butter to a large deep skillet (or medium pot) over medium heat. Sauté the garlic for 2-3 minutes, or just until it becomes fragrant. Add the tomatoes, along with all the juices, and pepper. Break the tomatoes up into a few chunks with your spoon (they should be soft and easily crushed), or use a potato masher.
- Stir together, then bring to a simmer. Reduce the heat to medium-low and let it continue to simmer, without a lid, for about 20-30 minutes. Stir the sauce occasionally as it simmers, breaking the tomatoes into smaller pieces as you stir. While the sauce simmers, cook the pasta according to the package directions, then drain.
- At this point, the sauce should have thickened a bit but still be loose, + be tasting rich + balanced. Season the sauce with a final 1/2 tsp of salt (or to your liking). Add the cooked and drained pasta to the sauce and toss/mix to coat. Divide amongst bowls, top with a generous sprinkle of spicy bread crumbs, then serve, w alllll the red wine.