Calabrian chili paste is the star of this velvety butter sauce, bringing a bright fiery heat that compliments the sweet cherry tomatoes, garlic and parmesan cheese. We finish the pasta with lemony breadcrumbs to add a perfect crunchy balance to the richness of the dish.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Instructions
- Toast 1/2 cup panko in 1 tablespoon olive oil in a large skillet over medium heat; season with salt and pepper, then transfer to a bowl and mix with 1 tablespoon each grated lemon zest and chopped parsley. Add 2 more tablespoons olive oil to the same skillet. Add 8 sliced garlic cloves and cook until sizzling, then add 1 pint cherry tomatoes and cook, stirring, until they begin to break down, 5 to 7 minutes. Stir in 4 tablespoons each butter and Calabrian chili paste. Add 12 ounces cooked cavatappi, plus 3/4 cup pasta-cooking water. Cook over medium heat, stirring and adding more pasta water as needed, until combined, 2 to 3 minutes. Remove from the heat; stir in 3/4 cup grated Parmesan and 2 teaspoons lemon juice and season with salt and pepper. Top with the panko mixture.
Reviews
This was buttery and delicious! A new favorite in our house