Tomato Basil Fettuccine
with Spinach & Thyme Breadcrumbs
Ingredients
- 1 bag Basil Fettuccine Pasta
- 1/2 cup Panko Breadcrumbs
- 6 oz Baby Spinach
- 1 clove Garlic
- 2 sprigs Fresh Thyme
- 1 bag Grape Tomatoes
- 1 container Salted Butter
- 1/4 cup Grated Parmesan Cheese
- 1 tbsp Tomato Paste
- 1/4 cup Calabrian Chile Paste
- 2 tbsp Mascarpone Cheese
- 1/4 cup Italian Cheese Blend
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the tomatoes. Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems.
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Toast the breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted. Transfer to a plate. Wipe out the pan.
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Cook the tomatoes
In the same pan, heat a drizzle of olive oil on medium-high heat. Add the diced tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, thyme leaves, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat.
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Make the sauce
Add the tomato paste to the pan of cooked aromatics; season with salt and pepper. Cook on medium-high heat, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.
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Cook the pasta
Meanwhile, fill a large pot with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
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Finish the pasta & serve your dish
To the pan of cooked sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high heat, stirring vigorously, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the toasted breadcrumbs and parmesan. Enjoy!
Contains: Wheat, Milk
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