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

 

Are you looking for a quick and tasty pasta dish? This Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs is just what you need! It’s fresh, flavorful, and easy to make, perfect for a weekday dinner or a cozy family meal on the weekend.

Why Make This Recipe

Why make this pig?! Roasted tomatoes, fresh basil (talk about a garden on your table) And the toasted garlic breadcrumbs give everything just a bit of texture to easily elevate the dish, consuming — way over what is required. I promise your family will enjoy it!

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

Ingredients:

• 2½ pounds small heirloom tomatoes, like cherry or large grape
• 2 tbsp extra-virgin olive oil
• 6 large cloves of garlic (smashed)
• kosher salt
• freshly ground black pepper
• 1 Tablespoon extra virgin olive oil
• 1 medium shallot, finely chopped
• ½ cup panko breadcrumbs
• 1 clove of garlic (chopped)
• kosher salt
• freshly ground black pepper
• Spaghettini pasta (thin spaghetti), ¾ lb, you can use your personal favorites
• extra virgin olive oil
• 2 lbs fresh basil leaves, sliced into ribbons (plus more for garnish)
• grated parmigiano-reggiano cheese (to serve)

Directions:

1. Roast Tomatoes Preheat oven to 450°F (232°C). For those who even have an oven that cooks fast, then decrease the temperature by 25°F or cook for shorter time. Wash the tomatoes and dry them. Put the tomatoes and garlic cloves on a baking sheet with olive oil, salt, and pepper! Spread them out evenly. Roast for 20-25 minutes, flipping every 5-10 minutes until tomatoes are softened and beginning to collapse.
2. Make Garlic Breadcrumb Topping: In a small pan warm up some Olive Oil over medium-low heat. Toss in the diced shallot and sauté for a minute or so, until softened. Use a spatula to add the panko breadcrumbs and chopped garlic. Reduce the heat and toss in crumbs, stirring constantly, til crumbs are golden – 2 to 3 minutes. Take it off the heat, season with salt and pepper then leave alone.
3. While tomatoes are roasting, bring a large pot of salted water to boil. Prepare the spaghettini al dente. Then drain the pasta, reserving a ½ cup of pasta water. Once returned to the pot drizzle with olive oil, give it a good toss along and enjoy 😋 Throw in the roasted tomato-garlic situation and those lovely basil ribbons, and toss until combined. Stir in a little of the reserved pasta water to loosen, if needed.
4. Assembly: Serve the pasta and garnish each serving with additional basil leaves, generously sprinkling toasted garlic breadcrumbs on top. Sprinkle the top with fresh grated parmigiano-reggiano cheese.