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5 from 2 votes

Roasted Tomato Sauce Pasta with Breadcrumbs

Perhaps the easiest pasta to make because I'm going to guess you have almost every ingredient at home already!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: Roasted Tomato Sauce Pasta with Breadcrumbs, roasted tomato sauce, butter roasted tomatoes, roasted tomato pasta
Servings: 4 people
Author: Gaby

Ingredients

  • 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

For the Breadcrumbs

  • 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

Instructions

  • 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 1/3 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

To make the 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