Garlicky Tomato Pasta
 
 
Makes 4 servings
Ingredients
  • 8 ounces campanelle or other short pasta
  • 4 tablespoons unsalted butter, divided
  • 3 garlic cloves, smashed
  • 2½ cups red and yellow cherry or grape tomatoes
  • sea salt, to taste
  • ½ cup grated Parmigiano-Reggiano cheese, plus more for serving
  • dried chili flakes
  • garlic panko bread crumbs (for topping, optional, see notes)
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup cooking liquid, and transfer to a large bowl.
  2. In the same pot used to cook the pasta, melt 1 tablespoon butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, season with salt and cook until softened, about 3 minutes.
  3. Add reserved cooking liquid and remaining 3 tablespoons butter and stir vigorously until combined.
  4. Add cooked pasta and Parmigiano-Reggiano cheese and stir gently to combine. Season with additional salt and chili flakes to taste. Top with additional Parmigiano-Reggiano cheese and garlic panko bread crumbs, if using.
Notes
To make garlic panko bread crumbs, combine ¼ cup panko bread crumbs, 1 minced garlic clove and 1 tablespoon olive oil in a small bowl. Heat a fry pan over medium-low heat. Cook the bread crumb mixture, stirring occasionally, until golden brown, about 3 minutes. Transfer to a bowl and let cool.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/garlicky-tomato-pasta/