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 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
- 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
- ½ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ½ 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
- 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
Calories: 568kcal | Carbohydrates: 64g | Protein: 13g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 341mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg