Mafaldine Arrabbiata

Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add mafaldine and cook until al dente, 8 to 10 minutes. Drain pasta and return to the pot, off heat.

Add broccoli, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until browned and crisp in places, 10 to 12 minutes. (4-serving meal: use 2 tsp olive oil).

Add panko breadcrumbs, 2 tsp olive oil, and ¼ tsp salt to a medium saucepan and cook over medium heat, stirring frequently, until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to a small bowl. Wipe saucepan clean. (4-serving meal: use 4 tsp olive oil, ½ tsp salt).

Add 2 tsp olive oil to the same saucepan over medium-high heat, Add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Add crushed tomatoes, Italian seasoning blend, just ⅛ tsp red chile flakes, and ½ tsp salt. Cook the arrabbiata sauce until it begins to simmer, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ¼ tsp red chile flakes, 1 tsp salt). TIPS: Add more red chile flakes if you prefer more spice.

Add arrabbiata sauce to the pot with the mafaldine and stir. Divide the mafaldine arrabbiata between large bowls. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan. Dig in!