Tomato Butter Sauce Pasta
- 1 Tbsp minced garlic, 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
- Sauté 1 tsp 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 2 tsp minced garlic, and sauté 30 seconds.
- Stir in tomatoes and seasoning; bring to a boil, reduce heat, and simmer, stirring occasionally, 10 minutes.
- Add pasta to skillet; toss. Add enough reserved pasta water to make a thin sauce.
- Divide mixture among 6 bowls. Sprinkle with breadcrumbs.
