Tomato Butter Sauce Pasta with Garlic Breadcrumbs
A perfectly simple Tomato Butter Sauce Pasta with Garlic Breadcrumbs is so perfect for those busy weeknights when all you want to do is get dinner on the table. Why settle for just plain pasta and sauce? Add a handful of pantry and fridge ingredients and presto, a beautifully crafted pasta with a tomato butter sauce topped with garlicky, buttery, breadcrumbs. A party for your taste buds and a winner at the dinner table.
30 minutes to deliciousness: Tomato Butter Sauce Pasta with Garlic breadcrumbs
So you just got home from a long day and pasta is always the easy weeknight dinner choice. Instead of plain sauce try some minced sweet onion, garlic, in a little olive oil, a little white wine, toss in some good quality crushed tomatoes like Cento and if that isn’t enough, top it off with a quick panko garlic breadcrumb topping and a little grated Parmesan cheese. Boom! Done and delish!
Let’s start with the Garlic BreadCrumbs
So here is an easy flavor bomb: preheat a skillet on medium heat. Add 1/2 cup of Panko which are Japanese breadcrumbs, 1 tbsp of butter and 1 minced clove of garlic. Stir until the breadcrumbs are fragrant, golden and toasted. About 5 minutes total. Remove breadcrumbs from pan, place in a bowl and carefully wipe the hot pan with a paper towel and set aside. Tip: I highly recommend Panko breadcrumbs as they toast up beautifully and are crunchy when finished.
Best pasta for Tomato Butter Sauce
My favorite pasta for this sauce is the large, tubular pasta. Rigatoni is the easiest to find, but Paccheri, Pennoni, Mostaccioli, and Penne will work as well. For this dish, start the pasta water and cook pasta to package directions.
Now let’s make Tomato Butter Sauce
In the same skillet that you toasted the breadcrumbs in, on medium heat, add 1 tbsp of extra virgin olive oil. Add finely chopped sweet onion and minced garlic. Sauté quickly and continue to sauté until it’s translucent and fragrant about 2 minutes. Now add 1/4 cup of dry white wine (recommended but can omit), crushed tomatoes and butter. Add a pinch of salt and a pinch of pepper. Stir until all ingredients are combined and butter is melted. Reduce heat to low and simmer for about 20 minutes, stirring in between to ensure sauce doesn’t stick to the pan. Taste for salt and add if needed. Add some fresh Basil; about 4-5 large torn leaves and stir into the sauce until wilted. Now the sauce is ready to serve.
Tip on canned tomatoes
For this sauce to be stellar, you will need good quality, canned tomatoes. I live in Los Angeles, and in a densely Italian neighborhood so it’s easier for me to find imported Italian tomatoes. Two tips, if you can’t find an imported, Italian brand, opt for organic brands such as Muir Glen. The better the quality of the tomatoes, the better the sauce. Also noteworthy is that better quality tomatoes have less salt so I just take a peek at the label so you have an idea of how much salt you may need to add to the sauce.
How to serve
Once the pasta is drained, return to the pot. With a ladle, add sauce to the pasta and toss until fully coated. Add as much sauce to taste. Now place onto a plate and top with Garlic Breadcrumbs and freshly grated Parmesan cheese and some fresh ground pepper. Add a simple side green salad (or ready made bagged Caesar) and your fave beverage and dinner, is served!
Dinner Tonight
Pair this pasta with bagged Caesar salad and a Rotisserie Chicken for a quick meal.
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Tomato Butter Sauce Pasta with Garlic Breadcrumbs
November 6, 2021Equipment
- 6 qt pot for pasta
- skillet
Ingredients
Garlic Breadcrumbs
- 1/2 cup breadcrumbs Panko or regular, plain
- 1 tbsp butter unsalted
- 1 clove garlic minced
- pinch salt to taste
Tomato Butter Sauce
- 1 28oz Crushed tomatoes, canned good quality like Cento
- 2 tbsp olive oil extra virgin
- 1/2 cup onion sweet, finely chopped
- 4 cloves garlic minced
- 4 tbsp butter unsalted
- 1/4 cup white wine Sauvignon Blanc works well (can be omitted)
- 1 lb pasta, tubular shaped Pennoni, Rigatoni, Mostaccioli
- fresh Basil torn, optional but highly recommended
- parmesan cheese grated
- salt and pepper to taste
Instructions
Garlic Breadcrumbs
- Preheat a skillet on medium heat. Add 1/2 cup of Panko (Japanese breadcrumbs), 1 tbsp of butter and 1 minced clove of garlic.
- Stir until the breadcrumbs are fragrant, golden and toasted. About 5 minutes total.
- Remove breadcrumbs from pan, place in a bowl and carefully wipe the hot pan with a paper towel and set aside.
Cook pasta to package directions
Tomato Butter Sauce
- On medium heat, in the same skillet that you toasted the breadcrumbs in, add 2 tbsp of extra virgin olive oil.
- Add finely chopped onion and minced garlic. Sauté quickly and continue to sauté until it's translucent and fragrant about 2 minutes.
- Now add 1/4 cup of dry white wine, crushed tomatoes and butter. Stir until all ingredients are combined and butter is melted. Add a pinch of salt and pinch of pepper. Simmer on low heat for about 20 minutes and stir in between to ensure sauce doesn't stick to the pan.
- White wine is recommended but can be omitted.
- Taste for salt and add if needed. Add some fresh Basil, about 4-5 large torn leaves and stir into the sauce until leaves are wilted.
- Add sauce to pasta a little bit at a time until pasta is generously coated. Divide onto plates and top with Garlic Breadcrumbs and grated cheese.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Inspired by this recipe? Make sure to mention us or tag us on Instagram or Pin this recipe for later. All content and photographs ©Claudia’s Table and claudiastable.com
