Pasta with 5 Ingredient Butter Tomato Sauce

Ingredients

• 2 Tbsp olive oil
• 1/2 cup breadcrumbs
• 1/4 tsp salt
• 1/2 tsp dried oregano
• Freshly cracked Pepper
• 8 oz. pasta
• 4 Tbsp salted butter
• 3 cloves garlic
• 28 oz. can whole peeled tomatoes
• 1/2 tsp salt, or to taste

Directions

1. Start with the toasted bread crumbs. Warm the olive oil in a large skillet over medium heat, then when it looks glossy and fluid, stir in the bread crumbs, salt, oregano, and freshly cracked pepper. Keep them moving in the pan until they turn a rich golden brown. Transfer them out of the skillet and set them aside to cool until you need them.
2. For the sauce, mince the garlic and place it in a large deep skillet with the butter. Cook over medium heat for about a minute, just until the garlic smells fragrant. Pour in the can of tomatoes with all of their juices, add freshly cracked pepper, and use your spoon to press the tomatoes into several pieces; they should give way easily.
3. Mix everything together and bring the skillet to a simmer. When the sauce begins to bubble gently, lower the heat to medium-low and let it cook uncovered for about 30 minutes. Stir now and then, using the spoon to break the tomatoes down into smaller bits as the sauce cooks.
4. As the sauce is simmering, prepare the pasta according to the package directions. Before you drain it in a colander, scoop out about 1/2 cup of the starchy pasta water and save it.
5. Once the sauce has simmered for 30 minutes, it should be thicker, a little softer in acidity, and a bit sweeter. Stir in the final 1/2 tsp of salt, or season it to your taste. Add the drained pasta to the skillet and toss until it is coated in sauce. If the pasta seems dry, splash in some of the reserved starchy water to loosen it. Finish with a generous shower of the toasted bread crumbs, then serve.