Ingredients

Instructions

  1. Garlic chips + infused oil: Add the olive oil and garlic to a large skillet. Set over medium heat and cook, stirring, until just golden. Lift out garlic chips and reserve. Pour about half of the hot oil into a small skillet for the pangrattato; leave the remaining oil in the large skillet.
  2. Toast pangrattato: Heat the small skillet with the reserved garlic oil over medium. Add the panko and salt; stir until deep golden. Transfer to a bowl.
  3. Blister tomatoes: Return the large skillet to medium-high heat. Add halved cherry tomatoes and half of the salt. Cook for 3–5 minutes undisturbed until they begin to blister and release juices, then stir and reduce heat to medium.
  4. Cook pasta: Drop the rigatoni into a large pot of well-salted boiling water. Cook to al dente, reserving a few cups of pasta water before draining.
  5. Brown the butter: In a separate small skillet, cook the unsalted butter over medium, swirling occasionally, until it smells nutty and brown bits form (3–5 minutes). Remove from heat, add thyme to sizzle for 30 seconds, then discard the sprigs. Stir in the lemon zest and the remaining salt.
  6. Build sauce: To the tomatoes, add the tomato paste and red pepper flakes; cook for 1–2 minutes. Stir in the browned butter and red wine vinegar.
  7. Finish: Transfer the cooked rigatoni to the tomato skillet along with some of the reserved pasta water. Toss vigorously until the sauce is glossy and clings to the pasta, adding more water if needed. Season with black pepper.
  8. Serve: Plate the pasta and top with the crunchy pangrattato and reserved garlic chips. Garnish with Pecorino Romano if desired.

Plating & Garnishing

  • Base: A generous portion of glossy, tomato-coated rigatoni.
  • Texture: Top with the golden pangrattato and crispy garlic chips.
  • Finish: A final crack of black pepper and a dusting of Pecorino Romano.

Tips & Optimization

  • Tomato Texture: Don’t overcook the tomatoes in step 3; you want them to hold some shape while providing a jammy base.
  • Pangrattato: This “poor man’s parmesan” adds essential crunch. Make extra to sprinkle over roasted vegetables!