Pizza and pasta, together at last!
A classic pepperoni pizza will forever and always be my favorite. Don't get me wrong, I love switching up my pizza topping and trying out new combinations, but I always come back to classic pepperoni. It might not be the healthiest pizza topping out there, but most everythingis okay every now and again. This dish is my very favorite pizza, but in pasta form. It's a little less cheesy than your average pizza, but the sauce and bread crumbs make up for it. The sauce is simple, but SO GOOD. The secret is all in the garlic, herbs, and spices, so don't skimp on any of them. And then those pepperoni bread crumbs? They are the superstars. Crispy, spicy, and even a little cheesy . . . they taste just like pizza, I swear! They would make for a pretty darn delicious salad topping. Just an idea if you want to double the crumbs and save some for lunch during the week!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Serves: 6
INGREDIENTS
- 1 pound pasta of your choice
- 4 tbsp extra-vigin olive oil
- 4 garlic cloves, finely chopped or grated
- 1 tbsp dried basil
- 3 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp fennel seeds
- 1-2 tsp crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 tsp fig preserves or raw honey
- fine pink Himalayan salt and freshly ground black pepper
- ¾ cup panko bread crumbs
- 3 ounces pepperoni, thinly sliced
- ¾ cup grated Parmesan cheese, plus more for serving
- ½ cup fresh basil leaves, chopped, plus more for serving
METHOD
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet of 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 to 5 minutes. Add the taomtoes, fig preserves, and a pinch each of salt and pepper. Increase the heat to medium-high and simmer until thickened slightly, 5 to 10 minutes.
- Heat a medium skillet over medium heat. Add the remaining 2 tablespoons of oil, the bread crumbs, the remaining 1 teaspoon 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 crumbs to a plate. Season with salt.
- Add the cooked pasta to the sauce. Add the remaining ½ cup Parmesan and the fresh basil. Toss to combine well. Add the reserved pasta cooking water, 1 tablespoon at a time, as needed to thin the sauce.
- Divide the pasta among plates. Top with the pepperoni bread crumbs and additional Parmesan and fresh basil.
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