Pasta with Tomato Dill and Golden Breadcrumbs

1 bunch fresh dill, cut off roots, leave 2” stems
cup extra virgin olive oil
3 garlic cloves, whole
1 (28 oz) can tomato puree
Salt and pepper to taste
1 teaspoon sugar
1 pound linguini

For the topping
2 tbsp. extra virgin olive oil
1½ cups bread crumbs, seasoned or unseasoned

 To make the sauce
1.      Boil the dill in salted water for about 10 minutes. Reserve.

 2.     In a large saucepan, add the olive oil on medium heat. Sauté the garlic cloves for a minute until just golden to infuse the oil. Next, add the tomato puree, salt, pepper and sugar. Sauté for 5 minutes on medium heat. Add the boiled dill to the sauce without the water. Bring to a boil and lower the heat to simmer the sauce for 15-20 minutes.

 3.      About 10 minutes into the cooking process, taste the sauce for seasoning. Add salt or pepper as needed. If the sauce appears too thick add a little of the dill water, a few tablespoons at a time and stir.

To make the topping
1.      Heat 2 tablespoons of olive oil in a mall sauté pan. Add the bread crumbs to the pan and cook, stirring frequently, until the mixture is well toasted and golden. Transfer to a bowl.

 2.      Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Strain when ready. When the pasta is ready, add ½ – 1 cup of sauce and mix well. Transfer the pasta to a large serving bowl or small serving bowls. Add some dill sauce on top and drizzle with the golden bread crumbs. Serve hot

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