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#FoodieFriday - Roasted Tomato Spaghettini

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With a little over one week left in the summer season this year, there's still time to take advantage of the nice weather and prepare the perfect summer salad. This Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs is flavor packed and delicious!

First, 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


  • 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

Now, let's get started: 

  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. While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta until al dente. In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Reserve 1/2 cup of the pasta water (avoid any basil leaves), and drain the pasta. Place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water as necessary.
  4. Top each pasta serving with fresh basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.





    You can find this exact recipe at A Beautiful Plate - Simple Food, Made Beautiful 


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