Description
A rich, buttery tomato sauce with bold aromatics gets paired with wide ribbons of pappardelle and finished with golden garlic breadcrumbs for a luxurious yet comforting pasta that’s weeknight-easy and weekend-worthy.
Ingredients
For the Tomato Sauce:
2 (28-ounce) cans Delallo whole peeled San Marzano tomatoes, crushed by hand
20 garlic cloves, crushed
6 tablespoons unsalted butter, cut into pieces
4 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried thyme
Kosher salt and freshly cracked black pepper, to taste
For the Pasta:
24 ounces Delallo pappardelle pasta
Grated Parmesan cheese, for serving
For the Garlic Breadcrumbs:
8 thick slices whole grain bread, torn into small pieces (about 3 cups)
4 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, roughly chopped
1 teaspoon kosher salt
Instructions
Make the Sauce: In a large saucepan, heat olive oil and butter over medium heat. Add garlic, red pepper flakes, basil, and thyme. Sauté 2–3 minutes until fragrant. Add crushed tomatoes, season with salt and pepper, and simmer uncovered for 25–30 minutes, stirring occasionally.
Make the Breadcrumbs: In a skillet, heat olive oil and butter. Add garlic and cook 1 minute. Add bread and salt. Toast until golden and crisp, about 8–10 minutes. Set aside.
Cook Pasta: Boil pappardelle in salted water until al dente. Drain and toss with sauce.
Serve: Plate pasta with a generous shower of breadcrumbs and grated Parmesan.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 460
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g