Pasta with Tomato Butter Sauce and Toasted Breadcrumbs
Italian Broccoli
Ingredients
- 5 cloves garlic, minced and divided
- 2 Tbsp olive oil
- 1 cup panko breadcrumbs
- 1 (16-oz) pkg spaghetti
- 6 Tbsp butter
- 2 (28-oz) cans diced tomatoes
- 2 tsp Italian seasoning
Instructions
- Sauté 1 clove minced garlic in hot oil in a small skillet 30 seconds. Add panko, and cook, stirring, until breadcrumbs are toasted. Set aside.
- Cook spaghetti according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, melt butter in a large, deep skillet over medium heat; add 4 cloves minced garlic, and sauté 30 seconds.
- Stir in tomatoes and seasoning; bring to a boil, reduce heat, and simmer, stirring occasionally, 20 minutes.
- Add pasta to skillet; toss. Add enough reserved pasta water to make a thin sauce.
- Divide mixture among 6 bowls. Sprinkle with breadcrumbs.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp butter, softened
- 1 tsp garlic salt
- ½ tsp Italian seasoning
Side Dish Instructions
- Cook broccoli according to package directions; transfer to a large bowl. Toss with butter, garlic salt, and seasoning.
Budget Friendly Meal Plan
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