Ingredients

The following ingredients have 5 Servings
  • 2½ lbs small heirloom tomatoes or large cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 6 large cloves of garlic (smashed)
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot (finely chopped)
  • ½ cup panko breadcrumbs
  • 1 garlic clove (finely chopped)
  • kosher salt
  • freshly ground black pepper
  • ¾ lb (12 oz) dried spaghettini pasta (otherwise known as ‘thin spaghetti)
  • extra virgin olive oil
  • 2 ounces fresh basil leaves (sliced into ribbons, plus more for garnishing)
  • grated parmigiano-reggiano cheese (for serving)

Instruction

  • 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.