Sometimes a little twist here and there in a recipe gives you good results. This is exactly what I got when a simple garnish of bread crumbs was added to tomatoey pasta which was our lunch one hot day. I had used the recipe from NYTimes and the dish was quick to put together.Simple and fuss free
Spaghetti : 1/2 packet or as needed
Olive Oil: 1-2 tbsp
Garlic: 3 small cloves: 2sliced , 1 minced
Tomatoes: 3 big juicy ones : almost 1 cup + when chopped
Capers: 1/2-1 tbsp depending on how tangy you need the pasta
Red Chilli Flakes: 1/2 tsp +/-
Bread Crumbs: 1/2 cup +/- as needed I used panko bread crumbs
Fresh Parsley: for garnish
Parmesan: for garnish
Prepare the spaghetti al dente or as per your taste using the instructions from the packet.
While he pasta is being cooked, prepare the sauce.
Heat 1 tbsp oil in a deep pan on medium heat and add the sliced garlic to it and saute till the garlic starts to brown. Remove and keep aside. This process flavours the oil and makes it garlicky. To this oil, add in the bread crumbs and saute till crisp. The garlic flavours the breadcrumbs as well. Remove the crumbs and keep aside.
Add more oil to the pan if needed and return to heat.Add in the minced garlic and chili flakes. Saute for few second and then add chopped tomatoes, capers, little salt and olives. Reduce to a simmer and let it cook till the tomatoes turn pulpy and cooked and a chunky sauce is formed. Season with salt and pepper.
Toss the pasta in this sauce along with half of the bread crumbs saving the rest for garnish.
Serve in bowls/plates garnished with fresh parsley and more bread crumbs an if not a vegan then with parmesan cheese.
A simple tangy pasta with a unique twist.Fuss free lunch/dinner with the chunky soft pasta and garlicky crisoy bread crumbs. Vegan friendly or complete vegan if avoiding the parmesan garnish.