Creamy Tomato Pasta with Crispy Garlic Breadcrumbs
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, rigatoni))
- 4 ouncecream cheese
- 28 ouncecanned crushed tomatoes
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- 3 tablespoonbutter
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ·red pepper flakes
- ·fresh basil (optional, for finishing)
Prep
- 01
Mince 4 cloves garlic into two portions: 2 cloves for the sauce, 2 cloves for the breadcrumb topping.
- 02
If using fresh basil, roughly tear a small handful for garnish.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 tablespoons minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes, season with 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of red pepper flakes. Simmer for 5 minutes.
- 04
Reduce heat to low and stir in the cream cheese in small spoonfuls until melted and fully incorporated, about 2 minutes. The sauce will become thick and luxurious.
- 05
Add the cooked pasta to the sauce along with ½ cup reserved pasta water, tossing gently until coated. Add more pasta water if needed for a silky consistency.
- 06
In a small skillet, melt 3 tablespoons butter over medium heat. Add ½ cup panko and remaining 2 minced garlic cloves, stirring frequently until golden brown and crispy, about 4 minutes.
- 07
Transfer pasta to bowls, top with crispy garlic breadcrumbs, a crack of black pepper, and fresh basil if using. Serve immediately.
Spice Tips
For warmth, increase the red pepper flakes to ¼ teaspoon or add a dash of hot sauce. Fresh lemon zest brightens the cream-tomato balance. A grating of Parmesan over the top adds savory depth.
Make-ahead: prepare the minced garlic and torn basil in advance. The sauce keeps for 3 days refrigerated and reheats beautifully — add a splash of water to loosen.