Creamy Tomato Pasta with Crispy Garlic Breadcrumbs
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, or rigatoni))
- 28 ouncescanned crushed tomatoes
- ½ cupheavy cream
- 6 clovesgarlic
- 1 mediumyellow onion
- 4 tablespoonsolive oil
- ½ cuppanko breadcrumbs
- ·kosher salt
- ·black pepper
- ¼ cupfresh basil (loosely packed)
- ½ cupparmesan cheese (grated)
Prep
- 01
Mince 6 cloves garlic.
- 02
Dice 1 medium yellow onion (optional; set aside if not adding to the sauce).
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain, reserving 1 cup pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant and light golden, about 2 minutes. Transfer to a bowl; set aside.
- 03
Add remaining 2 tablespoons olive oil to the skillet. Stir in the breadcrumbs and toast over medium heat for 3 to 4 minutes, stirring often, until golden brown. Season with a pinch of salt and pepper. Stir in the reserved garlic and remove from heat.
- 04
Pour crushed tomatoes into the now-empty skillet and set over medium heat. Simmer for 5 minutes, stirring occasionally.
- 05
Stir in cream and 1 teaspoon salt. Taste and adjust seasoning with more salt and pepper as needed.
- 06
Add cooked pasta to the sauce and toss gently, adding pasta water 1/4 cup at a time until the consistency is silky and coats the noodles lightly.
- 07
Divide among bowls. Top each serving with crispy garlic breadcrumbs, fresh basil, and parmesan cheese.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when toasting the breadcrumbs. For depth, stir in 1 tablespoon tomato paste with the crushed tomatoes. A small pinch of nutmeg in the cream adds subtle richness.
For a lighter version, substitute half-and-half or whole milk for the cream. Leftovers keep refrigerated for up to 3 days; reheat gently in a skillet with a splash of pasta water.