Ingredients
3 tablespoons olive oil, divided1 medium red onion, thinly sliced2 to 3 dried hot chiles, finely chopped4 garlic cloves, minced1 can whole plum tomatoes, undrained1 package (16 ounces) uncooked penne pasta1 teaspoon red wine vinegar1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons dry bread crumbsOptional: Fresh minced thyme and crumbled goat cheese
Preparation
In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chiles and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking them up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes.
Meanwhile, in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water.
Add vinegar to thickened tomato sauce; season with salt and pepper. To make bread crumb topping, heat remaining olive oil over medium heat in second skillet. Add bread crumbs and, if desired, fresh thyme; fry until crispy, 2-3 minutes. Remove from heat.
Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried bread crumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.
