pizza pasta w/ pep breadcrumbs by halfbaked harvest

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Step 2

Meanwhile, heat 2 tbsp of the olive oil in a large skillet or dutch oven over medium heat. When the oil shimmers, add the garlic, dried basil, 2 teaspoons of the oregano, the thyme, fennel seeds, and red pepper flakes. Cook, stirring occasionally, until fragrant, 3-5 minutes. Add the tomatoes, fig preserves, and a pinch of salt and pepper. Increase the heat to medium high and simmer until thickened slightly, 5-10 minutes.

Step 3

Heat a medium skillet over medium heat. Add the remaining 2 tbsp of oil, the bread crumbs, the remaining oregano, and the pepperoni. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Stir in 1/4 cup of the parmesan and cook until golden and clinging to the bread crumbs, about 2 minutes. Transfer the bread crumbed to a plate and season with salt.

Step 4

Add the cooked pasta to the sauce. Add the remaining 1/2 cup parmesan and fresh basil. Toss to combine well. Add the reserved pasta cooking water, 1 tbsp at a time, as needed to thin the sauce.

Step 5

Divide the pasta among plates. Top with the pepperoni bread crumbed and additional parmesan and fresh basil.