St. Joseph’s Day Pasta
Author: Nicole
Ingredients
  • 8 ounces linguine
  • 4 tablespoons olive oil
  • ⅓ cup bread crumbs (preferably fresh)
  • 4 anchovies or equivalent anchovy paste (optional)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (or to taste)
  • 10 to 12 ounces grape tomatoes, sliced in half
  • Kosher salt and freshly ground black pepper
  • Serve with grated Parmesan cheese and freshly torn basil
Instructions
  1. Prepare the pasta according to the directions until al dente. Assuming pasta takes about 10 minutes to cook, add it to the water when you add the tomatoes to the skillet.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  3. Add the breadcrumbs, mix to coat, and cook until toasted and lightly brown, 2 to 3 minutes. Transfer breadcrumbs to a plate and set aside.
  4. In same skillet over medium-high heat, add remaining 2 tablespoons olive oil. If using anchovies (or equivalent anchovy paste), add them now and stir until they dissolve. Then add onion and cook until soft, about 8 minutes.
  5. Add garlic and red pepper flakes, stir for 1 minute.
  6. Add sliced tomatoes and cook, stirring occasionally, until tomatoes are very soft and jam-like, about 10 minutes. Season with Kosher salt and freshly ground black pepper.
  7. Add cooked pasta to the sauce and stir. Transfer to bowls.
  8. Top pasta with breadcrumbs, grated Parmesan cheese and freshly torn pieces of basil.
  9. Serve immediately.
Recipe by Riegl Palate at https://www.rieglpalate.com/st-josephs-day-pasta/