Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Dinner, Italian, Lunch, Main Courses, Pasta, Vegetarian
Yields or Serves:
Tags: Basil, Basil And Tomato Spaghetti, Bread Crumbs, Cherry Tomatoes, Dinner, Garlic, Greenwich Free Press, Italian Cooking, Kosher Salt, Lunch, Olive Oil, Parmesan Cheese, Pasta, Pasta Water, Red Pepper, Red Pepper Flakes, Salt, Shallots, Spaghetti, Tomatoes, Vegetarian, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Many times it’s best using simple and inexpensive ingredients. Don’t worry if it’s winter and you must use a lesser quality cherry tomato variety because you’ll get a concentration of taste and texture during the roasting process. The beauty of using bread crumbs in this recipe is that it adds both crunch along with thickening the sauce.
- 2 Pints Cherry Tomatoes (Halved)
- 1/4 Cup Olive Oil
- 1/4 Cup Plain Fine Dry Bread Crumbs
- 1 Teaspoon Kosher Salt
- 1/8 Teaspoon Red Pepper Flakes
- 1 Pound Spaghetti
- 8 Garlic Cloves (Peeled And Sliced)
- 1 Cup Shallots (Peeled And Sliced)
- 1 1/2 Cup Basil Leaves (Rough Chopped) Divided
- 1/2 Cup Freshly Grated Parmesan Cheese
- Preheat oven to 350 degrees. Arrange rack in center of your oven.
- In large-size bowl combine cherry tomato halves and 2 tablespoons olive oil. Sprinkle bread crumbs, kosher salt, and red pepper flakes over tomato mixture. Toss well. Transfer tomato mixture onto parchment paper lined baking sheet. Spread evenly in single layer. Place in oven (on center rack) for 25 minutes until tomatoes are shriveled and a bit caramelized. Make sure they are not dried out.
- Fill large-size pot with salted water. Bring to boil. When tomatoes are almost done, drop spaghetti into pot, stir, and return to boiling.
- When spaghetti is cooking, place remaining olive oil into large-size skillet over a medium-high heat. Add sliced garlic and shallots. Cook for 2 minutes. Add 2 cups pasta water (that you remove from cooking spaghetti)) and bring to boiling, Stir garlic while pasta water is boiling. When just half of pasta water has evaporated turn heat down to low. Stir in 1/2 cup chopped basil leaves and keep sauce at low simmer.
- The moment tomatoes are done remove from oven.
- When spaghetti is al dente, drain and add to skillet. Keep skillet at low simmer. Toss spaghetti quickly with garlic and parsley sauce in the pan.
- Transfer to large-size serving bowl. Slide baked tomatoes on top of pasta. Scatter basil shreds all over, and toss everything together until spaghetti is evenly dressed and tomatoes are evenly distributed.
- Sprinkle with grated Parmesan cheese and toss once more.
- Serve immediately.
- Serves 4
- Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
