This pasta is easy and so flavorful. It is so good and the toasted breadcrumbs are the best. It is a perfect summer pasta.
Ingredients for roasted tomatoes: 1 clamshell of cherry tomatoes, 2 tablespoons of olive oil, 6 cloves of garlic, a pinch of salt and pepper.
Ingredients for crispy garlic breadcrumbs: 2 tablespoons of olive oil, 1 medium shallot, 1/2 cup of panko breadcrumbs, 1 clove of garlic, a pinch of salt and pepper.
Ingredients for the spaghetti: 1 box dried spaghetti pasta, olive oil, 4 tablespoons fresh basil leaves, and parmesan cheese for serving.
Instructions for the roasted tomatoes: Preheat the oven to 450 degrees. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet into one layer. Roast the tomatoes for 10-15 minutes. Flip them every 5 minutes or so until they are soft and have begun to burst.
Instructions for breadcrumb topping: In a small skillet, heat the olive oil over medium heat. Add the chopped shallot and saute for 2 minutes, stir frequently until the shallots have softened. Add the panko breadcrumbs and garlic. Reduce heat to low and toast the breadcrumbs for another 3-5 minutes, stirring constantly so the breadcrumbs do not burn. You want them golden. Remove from heat and place the breadcrumbs in a small bowl.
While the tomatoes finish roasting and the breadcrumbs are prepared, boil the pasta and drain once it is done. Place the pasta back into the pot and drizzle with a little olive oil and gently toss. Add the tomatoes and garlic, the basil, and toss gently until combined. Garnish each pasta serving with additional basil and a generous sprinkling of toasted garlic breadcrumbs and serve with freshly grated parmesan cheese.
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