Creamy Tomato Pasta with Crispy Garlic Breadcrumbs
Ingredients
- 1 poundpasta
- 3 tablespoonbutter
- 6 clovesgarlic
- 28 ouncecanned whole tomatoes
- ½ cupheavy cream
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ½ cuppanko breadcrumbs
- ½ cupparmesan cheese
- ·fresh basil
Prep
- 01
Mince 6 cloves garlic.
- 02
Tear a handful of fresh basil leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8–10 minutes). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add panko breadcrumbs and cook, stirring often, until golden and crispy (about 3–4 minutes). Transfer to a bowl and set aside.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant (do not brown).
- 04
Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add oregano, a pinch of salt, and black pepper. Simmer for 5 minutes to let flavors meld.
- 05
Stir in the heavy cream and simmer for another 2 minutes until the sauce is smooth and slightly thickened.
- 06
Add the cooked pasta to the sauce and toss to coat, adding pasta water a splash at a time if the sauce is too thick.
- 07
Divide pasta among bowls. Top each serving with crispy breadcrumbs, a pinch of parmesan, and a few torn basil leaves.
Spice Tips
For warmth and depth, add a pinch of red pepper flakes to the garlic in step 3, or finish the bowls with a light dusting of black pepper. A small handful of fresh parsley stirred in at the end brightens the whole dish.
For extra richness, use the best parmesan you can find. This sauce also freezes well—store it separately from the pasta for up to 3 months.