Roasted Tomato Basil Spaghetti With Bread Crumbs Food

SPAGHETTI WITH TOMATOES, BASIL, AND TOASTED BREAD CRUMBS

Steps:

• Heat a large pot of water for the pasta.
• While the water comes to a boil, prepare the bread crumbs. Heat 2 tablespoons olive oil in a large sauté pan or dutch oven over medium heat. Add bread crumbs and sauté until bread crumbs are crisp and golden brown, about 5 minutes. Transfer bread crumbs to a small bowl. Set aside. Wipe out the sauté pan with a paper towel.
• When the water comes to a boil, salt the water generously and add the spaghetti. Cook spaghetti until very al dente, about 8 minutes. Turn off the heat under the spaghetti.
• In the same pan used for the bread crumbs, heat remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes and sauté very briefly. Using tongs, transfer spaghetti from the saucepan to the skillet.
• Add 1 1/2 cups of the pasta cooking water. Bring to a low simmer, and simmer until the spaghetti is al dente, tossing often. Add another 1/4 cup of the pasta cooking liquid, then gradually add cheese, tossing until cheese is melted and sauce has emulsified. Remove from heat. Add basil and butter and continue tossing until pasta is evenly coated and butter is melted. Season with salt and pepper to taste.
• Divide pasta among four plates and sprinkle with the reserved bread crumbs. If desired, fry eggs to your liking and serve on top of pasta.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

Steps:

• Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes 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 half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. 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 Garlic 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 golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
• Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.