Rich Tomato Pantry Pasta with Parmesan Breadcrumbs
Indulge in a bowl of this wonderfully warming pasta tossed through a homemade rich tomato sauce and topped with crispy parmesan breadcrumbs. Made with pantry staples and infused with hearty umami flavours, it's irresistible as a cosy winter-ready meal.
Ingredients
Rich Tomato Pasta Sauce
- Olive oil
- 4 garlic cloves crushed
- 2 cans (800g) whole peeled tomatoes
- 1 parmesan rind
- 2 basil stems
- salt and pepper
Pasta
- 250g dried tagliatelle
Parmesan Breadcrumbs
- 1 shallot finely diced
- 1 cup fresh breadcrumbs
- ΒΌ cup freshly grated parmesan
- a handful of fresh herbs
Garnish
- basil leaves
Instructions
Rich Tomato Sauce
- Heat a large saucepan to medium-high heat.
- Add a generous drizzle of olive oil and cook the garlic for 2-3 minutes or until golden brown.
- Pour in the peeled tomatoes with the juice and add the basil and parmesan rind.
- Stir to combine, then bring to a boil.
- Once boiling, reduce to a simmer and cook for 20-30 minutes or until the sauce has thickened and reduced.
- Season to taste with salt and pepper.
- Use a stick blender to blend the tomato sauce until smooth.
Pasta
- Cook the pasta according to the packet instructions.
- Drain the pasta and reserve a cup of the cooking liquid.
- Toss the pasta through the tomato sauce with a little of the reserved cooking liquid to loosen as desired.
Parmesan Breadcrumbs
- Heat a small frying pan to medium-high heat.
- Add a drizzle of oil and saute the onion for 2-3 minutes or until softened.
- Stir through the breadcrumbs and cook for a further 3-5 minutes or until golden brown.
- Remove from the heat and stir through parmesan and herbs.
Garnish
- Divide the pasta into bowls and sprinkle over the parmesan breadcrumbs.
- Garnish with basil leaves to serve.