Keep dinner simple, delicious and fresh with this Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs. A summer staple that works as a side dish or an entree.
1/4cup+ 1/2 tsp. olive oilseparated
12ozcherry tomatoescut in half
8ozspaghettinior thin spaghetti
1/4cupfresh basilpacked and chopped
salt & pepperto taste
Preheat oven to 400 degrees and bring a large pot of water to a boil.
Place a pan on the stove over medium heat. Add 1/2 teaspoon of olive oil to the pan, followed by bread crumbs, parmesan and garlic powder. Sauté until browned, stirring regularly so it doesn't burn. Remove from heat and set aside.
Line a baking sheet with foil. Combine garlic, tomatoes, rosemary and 2 tablespoons of olive oil and spread evenly on the baking sheet. Sprinkle with salt and pepper and place in the oven for 10-12 minutes (or until tomatoes begin to blister and garlic softens).
While tomatoes are cooking, add spaghettini to boiling water and cook until tender (8-10 minutes). Drain, reserving 1 cup of pasta water.
Place pasta pot back on the stove over low heat and add remaining 2 tablespoons of olive oil. Add cooked pasta, tomato/garlic mixture and basil to the pot and stir to combine. Add pasta water 1/4 cup at a time until sauce reaches desired consistency. Taste and add salt and pepper. Top with desired amount of toasted bread crumbs.**
*I used pre-peeled garlic cloves. **I prefer to leave the bread crumbs off and let each person add as much as they want to their own bowl.