Crispy, spicy Panko crumbs add awesome texture to this simple busy night pasta dish.
Ingredients:
4-5 oz spaghetti
2 tbsps olive oil + 1 tbsp olive oil
1-2 tsps minced garlic
2 tbsps Panko crumbs
1/2 cup cherry tomatoes
1 tsp spicy chili oil
1/4 cup parmesan cheese
salt to taste
red pepper flakes (optional)
1/2 cup reserved pasta water
Heat 2 tbsps olive oil in a skillet to medium heat then add the tomatoes and cook 6-7 minutes. After a couple of minutes pierce each tomato a time or two with a knife. Then reduce heat to low and add the garlic for 2-3 minutes. Sprinkle in the Panko and salt and let the crumbs toast 2 minutes. Remove the skillet from the heat. Boil the pasta, then reserve the pasta water and drain the rest. Toss the spaghetti with 1 tbsp olive oil, 1 tsp spicy chili oil, more salt if desired and some of the reserved pasta water until a nice consistency is achieved. Add some red pepper flakes if you like it hot! Stir in the parmesan. Now plate and finish with that crispy Panko and tomato topper!
Serves 1-2
