SPAGHETTI WITH TOMATOES, BASIL, AND TOASTED BREAD CRUMBS
In this recipe for spaghetti with tomatoes, basil, and toasted bread crumbs, simple ingredients shine in a silky sauce made with just pasta cooking water, olive oil, garlic, and cheese. So easy and so yummy.
Provided by Taming of the Spoon
Categories Pasta
Time 30m
Number Of Ingredients 11
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.
ROASTED TOMATO-BASIL SPAGHETTI WITH BREAD CRUMBS
This easy weeknight meal is perfect for summer nights when a quick, delicious dinner is a must.
Provided by Annalise Sandberg
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 660, Carbohydrate 113 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS
Roasted Tomato Pasta with Basil and Toasted Garlic Breadcrumbs. This quick, easy, and flavorful spaghettini is tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs! A delicious summer meal.
Provided by Laura / A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 53 g, Protein 11 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 440 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 16 g
ROASTED TOMATOES WITH BREAD CRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
- Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL
Make and share this Pasta With Roasted Garlic, Cherry Tomatoes and Basil recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
- Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
- Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
- Add pasta to the tomato mixture and toss with fresh chopped basil.
Nutrition Facts : Calories 674.8, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 303.6, Carbohydrate 109.4, Fiber 15.4, Sugar 5.5, Protein 17.2
ROASTED-TOMATO PASTA WITH BASIL
Use our Whole Roasted Tomatoes when making this family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
- Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
Nutrition Facts : Calories 485 g, Fat 17 g, Fiber 5 g, Protein 13 g
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