Spaghettini Tossed With RoastedTomatoes,FreshBasil, And Topped With Crazy

Brief, smooth, and flavorful spaghettini tossed with roasted tomatoes, clean basil, and crowned with crazy scrumptious toasted garlic breadcrumbs!

Recently I was asked to do a fun interview with friends at the National Association of Pasta (I mean, really, how could I possibly refuse?) all about his love for food, the ingredients of my favorite summer, and what I like the most about blogging.

You can read the entire interview here, but as I sat at my kitchen table, cursor blinking on a laptop in front of me, it made me think. Why I haven't shared any pasta dishes this summer?

Those are easy, take a little time at the stove and materials are minimal, and it is my go-to recipe when I was looking for a quick, delicious meal and satisfying work for all occasions.

INGREDIENTS:

Roasted Tomatoes:

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

Crispy Garlic Breadcrumbs:

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

Spaghettini: 

• 3/4 lb dried spaghettini pasta (otherwise known as ‘thin spaghetti)
• extra virgin olive oil
• parmigiano-reggiano cheese, for serving
• 2 ounces fresh basil leaves, plus more for garnishing

DIRECTIONS:

1. Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. If your oven runs hot, I recommend reducing the temperature by 25 degrees or so, or reducing the cook time (and watching them carefully). 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. Garnish each pasta serving with basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.