Pappardelle with Butter Roasted Tomatoes and Toasted Breadcrumbs

Pappardelle with Butter Roasted Tomatoes and Toasted Breadcrumbs

Pair with a salad, crusty bread and Monte Tondo Garganega Frizzante*.

Ingredients
1 (28-ounce) can DeLallo San Marzano Style Whole Peeled Tomatoes
8 garlic cloves, crushed (not chopped)
1/4 cup unsalted butter, cut into pieces
1/2 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly cracked pepper
12 ounces DeLallo Pappardelle Egg Pasta
Finely grated Parmesan (for serving)
For the breadcrumbs:
4 thick slices whole grain bread, torn into very small pieces (about 1 ½ cups once torn)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, chopped
1/2 teaspoon kosher salt

Directions
Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using the back of a fork, mash to break up garlic and tomatoes.
Meanwhile, cook pasta until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan, red pepper flakes and toasted breadcrumbs.
To make the breadcrumbs: Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. Add the garlic and salt and continue to sauté for about 1-2 more minutes until fragrant and toasted. Remove from heat and transfer to a paper towel-lined plate to drain any excess oil. Use as needed.

Monte Tondo Garganega Frizzante
Verona, Italy
Fragrant smell of white flower, apple and bread crust, with persistent and pleasant freshness. The enjoyable mineral and earthy fragrance is typical of the territory. A convivial and drinkable wine, characterized by Garganega’s slightly bitter aftertaste of almond.
$15.99 / 750ml

recipe from Delallo and photo courtesy of Delallo