Spaghetti with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs

I made this pasta recipe for dinner a few weeks ago and loved how easily this dish came together. The layers of flavor are fantastic and the use of a large portion of colorful tomatoes makes this dish look stunning. Overall, even though there are a lot of ingredients, it's very easy to multi-task with this dish. 

Recipe from a Beautiful Plate

Roasted Tomatoes
-2.5 lbs small heirloom tomatoes or large cherry tomatoes
-2 tablespoons extra virgin olive oil
-6 large cloves of garlic, smashed
-sea salt
-freshly ground black pepper

Crispy Garlic Breadcrumbs
-2 tablespoons extra virgin olive oil
-1 medium shallot, finely chopped
-1/2 cup panko breadcrumbs
-1 clove of garlic, finely chopped
-sea salt
-freshly ground black pepper

-3/4 lb dried spaghetti pasta 
-2 ounces fresh basil leaves, plus more for garnishing
-extra virgin olive oil
-parmigiano-reggiano cheese, for serving

Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta.
First you'll want to roast the tomatoes, preheat the oven to 450 degrees. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Make sure the tomatoes are spread out in a single layer so they will cook evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse.

While the tomatoes are roasting prepare the breadcrumbs, in a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs, stirring constantly until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl.

Once the water is boiling add the dried pasta and cook until al dente. -- drain the pasta making sure to reserve 1/2 cup of the pasta water. Add the pasta back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water as necessary.

Garnish each pasta serving with basil, a generous amount of toasted garlic breadcrumbs, and serve with grated parmigiano-reggiano cheese.


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