Creamy Tomato & Butter Pasta with Crispy Bread Crumbs
Ingredients
- 12 ouncespasta (any shape kids like (penne, fusilli, shells))
- 3 tablespoonbutter
- 2 clovesgarlic
- 28 ouncescanned whole tomatoes
- ½ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 2 slicebread (day-old or crusty)
- 2 tablespoonolive oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Cut 2 slices bread into small cubes. Heat 2 tablespoons olive oil in a small skillet over medium heat, add bread cubes, and toast for 3–4 minutes, stirring often, until golden and crispy. Season lightly with salt and set aside.
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, melt 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 03
Add canned tomatoes (crushing them by hand as you go) and their juice to the skillet. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
- 04
Stir in 1/2 cup reserved pasta water, heavy cream, and remaining 1 tablespoon butter. Simmer for 2 minutes, then remove from heat.
- 05
Add cooked pasta directly to the sauce and toss gently to coat. Stir in 1/4 cup parmesan cheese. Season with salt and black pepper to taste. Add more pasta water if the sauce seems too thick.
- 06
Divide pasta into bowls and top with crispy bread crumbs (prepared below). Serve immediately with remaining parmesan on the side.
Spice Tips
This recipe is naturally mild and comforting. For older kids or adults at the table, offer red pepper flakes on the side, or stir a pinch of smoked paprika into the sauce for subtle depth.
Make-ahead tip: the tomato sauce can be prepared up to 2 days ahead and reheated gently before tossing with pasta. Substitute heavy cream with whole milk for a lighter version. The crispy bread crumbs add texture and keep kids excited about the bowl.