Spaghetti With Heirloom Tomatoes Basil And Bottarga Breadcrumbs 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.

ROASTED TOMATO-BASIL SPAGHETTI WITH BREAD CRUMBS

Steps:

• Set oven control to broil.
• In ungreased 13x9-inch (3-quart) baking dish, mix tomatoes, basil, garlic, 1 tablespoon of the olive oil and the salt. Roast with top of mixture 4 to 6 inches from heat 10 to 12 minutes, stirring occasionally, until tomatoes are softened and juices are bubbling.
• In small bowl, mix bread crumbs and 1 tablespoon of the olive oil. Sprinkle over tomatoes, and return to broiler about 2 minutes or until golden.
• Meanwhile, cook spaghetti as directed on package for minimum cook time (until al dente). Drain spaghetti, and drizzle with remaining 1 tablespoon olive oil. Spoon roasted tomatoes over spaghetti, and serve.

SPAGHETTI WITH HEIRLOOM TOMATOES, BASIL, AND BOTTARGA BREADCRUMBS

Steps:

• Preheat the oven to 375°F.
• Put a large pot of heavily salted water on to boil over high heat.
• Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
• Heat a large sauté pan over high heat for 2 minutes. Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles. Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme. Season with 1 teaspoon salt and some pepper. Turn the heat down to medium, and cook 3 minutes, stirring often. Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
• Drop the pasta in the boiling water.
• Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
• When the pasta is al dente, drain it and add it to the tomatoes. Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well. Season with 1/2 teaspoon salt and taste. Add the basil, parsley, and half the bottarga to the pan, and toss to combine. Transfer to a large warm pasta bowl or platter. Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.