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
This recipe makes 4 generous servings as a main and 6-8 servings as a first course. Nutrition information is based on 4 servings as a main dish.
Nutrition
Serving: 4gCalories: 776kcal
Nutritional information is calculated online and should be used as a guide.
Keyword easy pasta recipe, pasta sauce, tomato butter sauce