Summer spaghetti with roasted tomatoes, fresh basil, & toasted garlic breadcrumbs
1 kg cherry tomatoes, cut in half
Extra virgin olive oil
7 large cloves of garlic, crushed
1 shallot, finely chopped
50g panko breadcrumbs
500g spaghetti
A handful fresh basil leaves, torn
Parmesan cheese, grated for serving
Sea salt
Freshly ground black pepper
1
Preheat the oven to 220C. Place the tomatoes, 5 cloves of crushed garlic and 2 tablespoons of olive oil on a roasting dish. Season with sea salt and freshly ground black pepper. Toss well, and spread them out evenly. Roast the tomatoes for 15 minutes.
2
Meanwhile, prepare the garlic breadcrumb topping. Place a frying pan over a medium-low heat, and add 2 tablespoons of olive oil. 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 2 cloves of crushed garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, or until golden, stirring constantly to prevent the breadcrumbs from burning. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
3
Next cook the pasta in a large pot of boiling salted water for 10 minutes or until the spaghetti is cooked. Drain the pasta and put back into the pot and drizzle with a good dollop of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as 2 or 3 of the torn fresh basil leaves, and toss gently.
4
Garnish each pasta serving with the remaining fresh basil leaves, grated Parmesan and a generous sprinkling of toasted garlic breadcrumbs.