Pasta Tomato & Golden Breadcrumbs
1 lb. pasta, spaghetti or linguini
1/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
2 pints fresh grape tomatoes, halved
salt & pepper to taste
For the topping:
2 tbsp. extra virgin olive oil
1 ½ cups breadcrumbs, seasoned or unseasoned
½ cup freshly grated parmesan or Romano cheese
2 tbsp. minced fresh basil
1. To make the topping: Combine the breadcrumbs, cheese, a dash of salt and pepper, and the minced basil in a bowl. Rub everything together with your fingertips to combine. Heat 2 tablespoons of olive oil in a mall sauté pan. Add the breadcrumb mixture to the pan and cook, stirring frequently, until the mixture is well toasted and golden. Transfer the golden breadcrumbs back in the bowl and hold for a moment.
2. To make the sauce and pasta: Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Strain when ready.
3. Cut the tomatoes in half. Heat the olive oil in large skillet. Add the garlic and sauté about a minute on medium heat until the garlic is golden and fragrant. Next, add the tomatoes and cook undisturbed for 4-5 minutes. Then toss and stir the tomatoes gently for another 3-4 minutes. You want the tomato half to somewhat keep their consistency and not become soup. Add fresh basil and season with salt and pepper. Taste for seasoning before serving.
4. When the pasta ready, transfer it to the pan with the tomatoes. Toss everything gently together over the heat just to combine, about a minute or so. Divide the mixture among serving bowls or serve on a large pasta bowl. Sprinkle with breadcrumb and serve immediately.
Posted by Alba Carbonaro Johnson