7/23/2019 Roasted Tomato Pasta Recipe

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Roasted Tomatoes: handfull of small heirloom tomatoes or large cherry tomatoes 2 tablespoons extra virgin olive oil

6 large cloves of garlic, smashed sea salt freshly ground black pepperSeasoning : 2 tablespoons extra virgin olive oil 1 medium shallot, finely chopped 1 clove of garlic, finely chopped sea salt freshly ground black pepperPasta:

3/4 lb dried spaghetti pasta (otherwise known as 'thin spaghetti) 2 ounces fresh basil leaves, plus more for garnishing extra virgin olive oil

Directions: 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. Rinsethe tomatoes and pat them dry. Place the tomatoes and smashed garliccloves on a large baking sheet, drizzle with olive oil, and season with saltand pepper. 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 overmedium-low heat. Add the chopped shallot and saut for 1 to 2 minutes,stirring frequently, until the shallots have softened and becometranslucent. Add the panko breadcrumbs and chopped garlic. Reduce theheat to low and toast the breadcrumbs for 2 to 3 minutes, stirringconstantly to prevent the breadcrumbs from burning--or until they aregolden and fragrant. Remove from heat and place the breadcrumbs in asmall bowl. Season to taste with salt and pepper, and set aside.

Boil the dried pasta until al dente. In the last minute or so of cooking, addthe fresh basil leaves to the pasta water. Reserve 1/2 cup of the pastawater (avoid any basil leaves), and drain the pasta. Drizzle pasta with oliveoil. Add the warm, roasted tomatoes and toss gently.

Roasted Tomato Pasta