Tomato-Herb Spaghetti

Name: Tomato-Herb Spaghetti with a Kick plus Spinach & Toasted Garlic Panko
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 oz Thyme; 1 Tomato; 5 oz Spinach; 2 tbsp Crème Fraîche; 2 clove Garlic; 3 tbsp Parmesan Cheese; 1 Tomato; 1/4 cup Breadcrumbs; 1 tsp Red Pepper Flakes; 6 oz Spaghetti; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with a Kick plus Spinach & Toasted Garlic Panko

By Recipe0 System

We’ve given classic red-sauce spaghetti a serious glow up! You’ll add in a dose of rich, tangy crème fraîche for velvety richness, a punchy pinch (or two) of crushed chili flakes for heat, a generous handful of spinach for color (and vitamins, why not?), and best of all, a crispy, crunchy toasted garlic-thyme panko topping that, along with a shower of Parmesan, takes this simple, comforting bowl of pasta to the next level.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 oz Thyme
1 Tomato
5 oz Spinach
2 tbsp Crème Fraîche
2 clove Garlic
3 tbsp Parmesan Cheese
1 Tomato
1/4 cup Breadcrumbs
1 tsp Red Pepper Flakes
6 oz Spaghetti
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
2

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko, half the garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes.

Turn off heat; transfer to a plate and discard thyme sprigs. Wipe out pan.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.
4

Heat a drizzle of oil in pan used for panko over medium-high heat. Add diced tomato, remaining garlic, and remaining thyme sprigs; cook, stirring occasionally, until tomato is lightly browned, 1-2 minutes. Carefully remove and discard thyme sprigs.

Add tomato paste to pan; season with salt and pepper. Cook, stirring constantly, until thoroughly combined, 1-2 minutes.
5

Stir in ¾ cup plain water (1 cup for 4 servings) and as many chili flakes as you like. Cook, stirring frequently, until sauce has slightly thickened and diced tomato is softened, 2-4 minutes.

Add spinach; season with salt and pepper. Cook, stirring frequently, until wilted, 1-3 minutes.

Turn off heat; taste and season with more salt and pepper if desired. Keep covered off heat until ready to use.
6

Return pan with sauce to medium heat. Add drained spaghetti and cook, stirring in splashes of reserved pasta cooking water as needed, until pasta is thoroughly coated in sauce, 1-2 minutes.

Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. TIP: For a richer pasta, stir in 1 TBSP butter (2 TBSP for 4 servings) along with crème fraîche.
7

Divide pasta between shallow bowls. Top with toasted panko and Parmesan and serve.

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