This is a riff on a classic tomato sauce, but with the herby-zestiness of dill, and with some fancy home-made bread crumbs (which are very much worth the effort). Adapted from Baco.
For the sauce
- 1 T olive oil/
- 1 small red onion, finely chopped
- 3 garlic cloves, crushed
- 1/2 t chili flakes
- 1/4 c dry white wine
- 28 oz can crushed tomatoes
- 1 t sherry vinegar
- handful of fresh basil leaves, torn
- 3-4 T dill, chopped
- 1 lb fresh pappardelle pasta
- grated parmesan cheese for garnish
For the bread crumbs
- 2 T butter
- 2 T olive oil
- 10 sprigs thyme
- 1 garlic clove, crushed
- 2 t caraway seeds
- 8 oz country-loaf style white bread, torn into 1 inch chunks
- 1/4 c parmesan cheese
- salt and pepper
To make the bread crumbs
- Heat the oven to 400 F.
- Heat butter, oil, thyme, garlic, and caraway seeds in a large pan over medium-high heat.
- When the butter begins to foam, add the bread and toast, stirring frequently, until lightly browned, about 3-4 minutes.
- Transfer the contents of the frying pan to a parchment-paper lined baking sheet, and sprinkle with cheese, a large pinch of salt, and fresh pepper.
- Bake until crunchy throughout and gold brown, about 15 minutes. Rotate the baking sheet and stir the croutons about halfway through. (Note: You want to make sure the bread is completely dried out.)
- Remove from the oven, remove springs of thyme, and cool completely.
- When cool, pulse breadcrumbs in a food processor 10-12 times, until coarsely ground.
To make the pasta and sauce
- Bring a large pot of water to boil.
- Heat oil in a large frying pan over medium-high heat. Add onion, garlic, and chili flakes, and cook, stirring occasionally, until onion begins to brown, 7-8 minutes.
- Add wine, and cook for 1-2 minutes, until the alcohol smell has burned off.
- Add tomatoes, sherry vinegar, and a large pinch of salt.
- Lower the heat to a simmer, and cook until slightly reduced, 12-15 minutes. Stir occasionally to prevent browning/sticking.
- When you are happy with the consistency of the sauce, remove from heat and stir in the basil and dill.
- As the sauce is finishing up, cook the pappardelle in the pot of boiling water until it is al dente, about 2-3 minutes (refer to the package’s instructions.)
- Drain the pasta and toss it with a bit of olive oil to prevent it from sticking.
- To serve, divide the pasta onto each plate and top with a desired amount of tomato sauce. Sprinkle with bread crumbs and cheese, and a twist of black pepper.