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Ciambotta Pasta

This ciambotta pasta is the perfect easy weeknight meal for when you only have a few ingredients in the fridge.
Prep Time 10 minutes
Cook Time 14 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • 8 oz cherry tomatoes
  • 1 bell pepper, sliced into strips
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter
  • salt
  • olive oil
  • red pepper flakes, to taste
  • 12 oz pasta
  • parmesan cheese, for sevrving

Instructions
 

  • Heat a large pot of well salted water to boiling. Cook the pasta as per the directions on the box until al dente.
  • While the pasta cooks, heat a generous drizzle of olive oil in a large skillet over medium heat. Add the garlic, onions and peppers and sauté until fragrant and just starting to brown, 5 minutes.
  • Add the cherry tomatoes to the pan with the veggies and lower the heat to low. Allow the veggies to cook until completely softened, 15-20 minutes. Use a spatula to roughly crush the cherry tomatoes. Season with salt, pepper and red pepper flakes as needed.
  • While the ciambotta and pasta cook, toss the panko breadcrumbs with the melted butter. Heat a pan over medium heat and toast breadcrumbs until just beginning to brown, five minutes. Set aside.
  • Once cooked, drain the pasta, reserving about a cup of starchy cooking liquid. Toss the cooked pasta with the ciambotta, adding pasta water as needed to loosen the sauce.
  • Top pasta with toasted breadcrumbs and parmesan cheese and serve.