Pizza Pasta

Ingredients

1 pound pasta of your choice

4 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped or grated

1 tablespoon dried basil

3 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon fennel seeds

1 to 2 teaspoons crushed red pepper flakes

1 (28-ounce) can crushed tomatoes

2 teaspoons fig preserves (I like

Dalmatia) 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

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook unil al dente according to the package directions. Reserve ½ cup of the pasta

cooking water, then drain the pasta.

2. Meanwhile, heat 2 tablespoons 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 to 5 minutes. Add the tomatoes, 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.

3. Heat a medium skillet over medium heat. Add the remaining 2 tablespoons 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 ¼ 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.

4. 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.

5. Divide the pasta among plates. Top with the pepperoni bread crumbs and additional Parmesan and fresh basil.

Notes

Half baked harvest every day page 132