Ingredients:
Roasted Tomatoes:
- 2.5 lbs small heirloom tomatoes or large cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 large cloves of garlic, crushed
- sea salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, finely chopped
- 1/2 cup panko breadcrumbs
- 1 clove of garlic, finely chopped
- sea salt
- freshly ground black pepper
- 3/4 lb dried spaghetti
- 2 ounces fresh basil leaves, plus more for garnishing
- extra virgin olive oil
- Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. Bring a large pot of salted water to a boil for the pasta. Place the tomatoes and crushed 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.
- Prepare Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped onion and sauté for 1 to 2 minutes, stirring frequently, until the onion has 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.
- While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta. In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Drain pasta, then 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.
- Garnish each pasta serving with basil (torn or sliced into thin ribbons) and a generous sprinkling of toasted garlic breadcrumbs.
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