Circle B Kitchen
Recipe adapted from Real Simple
For the pasta:
1 lb spaghetti
1/4 cup extra virgin olive oil, plus more for the baking sheet
Kosher salt and black pepper
¼ cup grated parmesan or pecorino romano cheese (plus more for serving)
3 cloves garlic, minced
½ teaspoon crushed red pepper
3/4 cup torn fresh basil leaves & more for serving.
For the tomatoes:
1 lb roma tomatoes (about 5), cut into ¼-inch slices
1 cup fresh breadcrumbs or panko breadcrumbs
1/4 cup grated Parmesan
2 tablespoons olive oil
1 clove garlic, minced
¼ cup chopped fresh basil or parsley
½ teaspoon kosher salt
¼ tsp fresh black pepper
Put a large pot of well-salted water on to boil for the pasta. Preheat the oven to 400 degrees.
Combine the breadcrumbs with the next 6 ingredients and set aside.
Arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
Dividing evenly, place a portion of the breadcrumb mixture on each of the tomato slices, drizzle with some olive oil, and place in the preheated oven. Bake for about 10 minutes. Remove from the oven when the breadcrumbs are lightly browned and crisp. Set aside.
While your pasta is cooking, add the olive oil to a large saute pan and heat over medium heat. Add the minced garlic and crushed red pepper. Saute briefly and remove from the heat.
Cook the pasta until al dente (about 1 minute less than the pkg indicates). Using a 2-cup measuring cup, remove about 1 ½ cups of the cooking water and then drain your pasta.
Place the pasta in the sauté pan and stir to combine thoroughly with the olive oil, garlic and crushed red pepper. Add the chopped basil, the grated cheese, some salt and pepper and enough of the pasta cooking water to make a creamy sauce. Pour the pasta into a large serving bowl (or individual serving bowls). Top with with the breadcrumb-topped tomatoes and another sprinkling of chopped basil. Serve with extra grated parmesan cheese. This is really good if you use your fork to smash th