Spaghettini with Roasted Tomatoes and Garlic

This is one of my favorite pasta dishes and it reminds me so much of summer because of how light and refreshing it is! It’s thin spaghetti, or Spaghettini, in an olive oil sauce. What gives this recipe so much flavor is the roasted cherry tomatoes,garlic,fresh basil, and the toasty garlic breadcrumbs we’re going to add in! All in all pretty damn healthy for a pasta dish! img_1651Roasted garlic might be one of my favorite things in the history of food. I could honestly eat it plain. When we roast the garlic with the tomatoes, everything will get perfectly caramelized and the tomatoes will be slightly bursting out of there skins. img_1646

The toasty garlic bread crumbs are really the star here though. Panic bread crumbs, minced shallot and garlic, and little bit of olive oil, toasted to perfection. Carbs on carbs on carbs, but who cares, this pasta is mainly veggies anyways. img_1647img_1648

Spaghettini with Roasted Tomatoes and Garlic

Yield: 6 servings       Prep time: 15 minutes     Cook time: 30 minutes

Ingredients:

Roasted Tomatos:

  • 2lbs cherry tomatos
  • 2 tbs olive oil
  • 6 cloves of garlic, smashed
  • salt and pepper to taste

Breadcrumbs:

  • 2 tbs olive oil
  • 1 shallot, finely chopped
  • 1/2 cup panko bread crumbs
  • 1 clove minced garlic
  • salt and pepper to taste

Spaghettini:

  • 12 oz spaghettini pasta
  • 1/4 cup fresh basil leaves
  • olive oil
  • parmesan cheese

Directions:

  1. Pre-heat oven to 450 degrees. Bring large pot of salted water to boil on stove for your pasta. Place tomatoes and smashed garlic cloves on a sheet pan and drizzle with olive oil. Then season with salt and pepper. Put in oven for 25 minutes, moving them around on the sheet every 10 minutes or so, until they begin to soften and collapse.
  2. While the tomatoes are roasting, prepare the breadcrumbs. In a small skillet, heat olive oil over medium heat. Add the shallot and cook until translucent. Then add the breadcrumbs and the garlic. Reduce heat low low and stir frequently for about 10 minutes, or until your breadcrumbs become toasted to your liking. Season with Salt and pepper to taste and set aside.
  3. Boil the pasta until done. Within the last few minutes of the pasta cooking, add a few leaves of fresh basil to the cooking water. Drain the pasta and add pasta with basil back into the pot. Drizzle with olive oil, add the roasted tomatoes and garlic. and the breadcrumbs into the pasta and combine. Garnish with the fresh basil and parmesan!

 

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