Recipes
Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs
6 servings
30 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 tablespoons olive oil, divided
- 1 teaspoon pepper
- 12 ounces penne pasta (4 cups)
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 cup roasted red peppers, drained and coarsely chopped
- ½ teaspoon kosher salt
- 1 teaspoon minced garlic
- 1 cup prediced onion, chopped
- ¼ teaspoon crushed red pepper
- 1 (10-oz) bag frozen chopped kale (or spinach)
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil leaves, torn
Steps
- Preheat oven to 375ºF. In a small bowl, stir together bread crumbs, cheese, 2 tablespoons oil and pepper. Spread evenly on shallow baking sheet. Bake 6-8 minutes or until golden and crisp, stirring halfway. Set aside.
- Bring a large pot of water to boil for pasta. Combine in a blender or food processor; tomatoes, peppers and salt. Blend or process until almost smooth; set aside.
- Preheat large saute pan on medium 1-2 minutes. Place remaining 1 tablespoon oil, garlic, onions and crushed red pepper; cook 1 minutes, stirring often. Stir in pasta sauce and kale; reduce heat to low and simmer, uncovered, 12–15 minutes or until slightly thickened, stirring occasionally.
- Cook pasta following package instructions; drain well and transfer to large bowl. Stir balsamic vinegar and basil into pasta sauce.
- Add pasta to sauce mixture; stir to coat. Transfer to a platter and top with toasted bread crumbs. Serve immediately.