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Cherry Tomato Mezze Maniche alla Vodka with Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Cherry Tomato Mezze Maniche alla Vodka with Breadcrumbs


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


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.


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