Creamy Tomato Pasta

1. Set a large pot of water to boil and cook the pasta according to the package directions. Before draining the pasta, save about 1/2 cup of the pasta water.
2. In a large, deep skillet heat the olive oil over medium-high. Add the garlic and sauté for 30 seconds to 1 minute until fragrant. Add the entire can of tomato paste, stir and cook until dark red. Add the coconut milk, a pinch of salt and pepper and continue to stir while cooking.
3. Once the sauce is smooth is combined, allow to simmer for about 5 minutes. Taste, and adjust seasonings if needed. I love using just salt and pepper, but you can also add a pinch of red pepper flakes or a sprinkle of dried herbs.
4. Lower the heat and fold in the drained pasta. If needed, add a little bit of the pasta water to loosen up the sauce.

Crispy Garlic Bread Crumbs

1. While the tomato sauce is simmering. Make the bread crumbs.
2. In a small skillet, heat the olive oil over medium-high heat. Add the garlic, bread crumbs and a pinch of salt and pepper.
3. Reduce the heat to medium-low. Stir and toast the bread crumbs for 2-3 minutes until the bread crumbs are golden brown and fragrant. Be careful not to burn. Immediately either sprinkle the bread crumbs over the pasta or pour into a bowl. You don’t want to keep the bread crumbs in the hot skillet because they may burn.