Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs requires approximately 40 minutes from start to finish. This main course has 579 calories, 22g of protein, and 28g of fat per serving. This recipe serves 6. For $3.56 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 831 person have made this recipe and would make it again. A mixture of garlic, fresh basil leaves, spaghettini, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Blogging Over Thyme. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is amazing. Users who liked this recipe also liked Pasta with Fresh Tomatoes, Basil and Roasted Garlic, Roasted Grape Tomatoes, Onions, and Garlic on Toast with Fresh Basil, and Roasted Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
freshly ground black pepper
2.5 lbs small heirloom tomatoes or large cherry tomatoes
2 tablespoons extra virgin olive oil
extra virgin olive oil
2 ounces fresh basil leaves, plus more for garnishing
1 clove of garlic, finely chopped
6 large cloves of garlic, smashed
1/2 cup panko breadcrumbs
parmigiano-reggiano cheese, for serving
sea salt
1 medium shallot, finely chopped
3/4 box spaghettini
Equipment:
oven
pot
baking sheet
frying pan
bowl
Cooking instruction summary:
Roast Tomatoes:Preheat the oven to 450 degrees Fahrenheit. Bring a large pot (8 quarts or larger) of salted water to a boil. 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, flippingthem every 5 to 10 minutes or so, until they are softand 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 shallot and sautfor 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 3minutes, 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.
Whilethetomatoesfinish roasting (and the breadcrumbs are prepared), boilthe 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.
Garnish each pasta servingwith basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.
Step by step:
1. Roast Tomatoes:Preheat the oven to 450 degrees Fahrenheit. Bring a large pot (8 quarts or larger) of salted water to a boil. Rinse the tomatoes and pat them dry.
2. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flippingthem every 5 to 10 minutes or so, until they are softand 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.
4. Add the chopped shallot and sautfor 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent.
5. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3minutes, stirring constantly to prevent the breadcrumbs from burning--or until they are golden and fragrant.
6. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.Whilethetomatoesfinish roasting (and the breadcrumbs are prepared), boilthe 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.
7. Place the pasta (with basil) back into the pot and drizzle with olive oil.
8. Add the warm, roasted tomatoes and toss gently.
9. Add reserved pasta water as necessary.
10. Garnish each pasta servingwith basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.
Nutrition Information:
covered percent of daily need
