Roasted Tomato Sauce Pasta with Breadcrumbs
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 28-ounce can whole peeled Delallo San Marzano tomatoes, crushed by hand
- 10 cloves garlic, crushed (not chopped)
- 3 tablespoons unsalted butter, cut into pieces
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces Delallo pappardelle pasta
- Parmesan and Breadcrumbs for serving
- 4 thick slices whole grain bread, torn into very small pieces (about 1 ½ cups once torn)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon kosher salt
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Preparation
Step 1
Preheat oven to 425°F. Combine tomatoes (crushing them by hand as you empty the can), garlic, butter, olive oil, red pepper flakes and dried herbs in a 13x9" baking dish and season with salt and black pepper. Roast, tossing at the 20 minute mark, until jammy, roughly 40 minutes. Smash the mixture with the back of a fork, after removing from the oven to break up garlic and tomatoes.
Step 2
Meanwhile, cook pasta until al dente. Drain, reserving 1/3 cup pasta cooking liquid.
Step 3
Transfer the pasta back into the pot with the tomato mixture and cooking liquid. Heat over medium heat tossing occasionally until the pasta is fully coated, about 3 minutes. Serve topped with Parmesan, red pepper flakes and toasted breadcrumbs
Step 4
To make the breadcrumbs
Step 5
Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. Add the garlic and salt and continue to sauté for about 1-2 more minutes until fragrant and toasted. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed
Step 6
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