Roasted Tomato Sauce Pasta with Breadcrumbs

5 from 3 votes

Perhaps the easiest pasta to make because I'm going to guess you have almost every ingredient at home already!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings: people

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
½ teaspoon kosher salt

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.
Meanwhile, cook pasta until al dente. Drain, reserving ⅓ cup pasta cooking liquid.
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

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