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

Quick, easy, and flavorful spaghettini tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs! Recently I was asked to do a fun interview with my friends over at The National Pasta Association (I mean, really, how could I possibly resist?) all about my love for food, my favorite summer ingredients, and what I love most about blogging. You can read the entire interview here, but as I sat at my kitchen counter, cursor blinking on the laptop in front of me, it got me thinking. Why haven’t I shared any pasta dishes this summer?

Ones that are easy, require little time at the stove and minimal ingredients, and are my go-to recipes when I’m looking for a fast, delicious, and satisfying meal that works for all occasions.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES

INGREDIENTS:

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

Spaghettini:

3/4 lb dried spaghettini pasta (otherwise known as ‘thin spaghetti)

2 ounces fresh basil leaves, plus more for garnishing

extra virgin olive oil

parmigiano-reggiano cheese, for serving

DIRECTIONS:

 

 

1. Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. 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. Meanwhile, prepare the breadcrumb topping.


2. Prepare Breadcrumb Topping: 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 and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning–or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.


3. Read Full Recipes >> www.abeautifulplate.com