Cherry Tomato Mezze Maniche alla Vodka with Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Cherry Tomato Mezze Maniche alla Vodka:

• 1/2 lb. mezze maniche

• 2 tbsp. butter

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 14 oz. cherry tomatoes (I used canned cherry tomatoes)

• 1/2 tsp. salt

• 1/4 tsp. crushed red chili flakes

• 1/4 cup vodka

• 1/2 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/2 cup lemon-garlic panko breadcrumbs

• 1 tbsp. parsley, finely chopped

• Pasta water as needed
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
   

Cherry Tomato Mezze Maniche alla Vodka:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the butter and olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

3. Stir in the tomato paste and then add the cherry tomatoes, salt and crushed red chili flakes. Stir and let simmer over medium-low heat for about 5 minutes until the tomatoes are soft and can be crushed with the back of a stirring spoon.

4. Add 1/4 cup of vodka to deglaze the pan. Stir and let simmer for a further 5 minutes.

5. Remove from heat and stir in the heavy cream and grated Parmigiano.

6. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.

7. Add the pasta to the sauté pan along with the spicy vodka sauce. Toss on medium-high heat until the pasta is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time.

8. Plate and top with breadcrumbs and parsley.