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Author Notes: This simple but delicious pasta dish is my version of a traditional Italian recipe, and one of our family's favorite summer dinner dishes to enjoy on the patio. I have experimented with a variety of tomatoes over the years, and heirloom tomatoes, all kinds, are definitely the most flavorful and lend themselves well to roasting. I am a huge fan of pasta, it's so versatile, the possibilities are literally endless! Give it a try and enjoy! —thebackyardchef
- 4 medium sized heirloom tomatoes of your choice (about 3 cups if using cherry tomatoes)
- salt to taste
- 4 tablespoons bread crumbs
- 2 large cloves garlic, minced
- 4 tablespoons parmesan cheese, grated
- 4 tablespoons olive oil
- 1 anchovy fillet, finely chopped (optional)
- 3 tablespoons fresh basil, chopped
- 2 pounds spaghettini
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed chili pepper flakes
- 1 tablespoon fresh basil, chopped for garnish
- freshly ground black pepper to taste
- Wash and dry tomatoes, and cut into cubes (cut in half if using cherry tomatoes).
- On a lightly oiled baking sheet, lay out tomatos (cut side up if using cherry type) and sprinkle with salt, set aside.
- Preheat oven to 375 degrees.
- In a small bowl mix together the bread crumbs, garlic, parmesan cheese, olive oil, chopped anchovy if using, and 3 tablespoons of basil.
- Top chopped tomatoes with breadcrumb mixture and bake for 30 minutes.
- In the meantime cook spaghettini as per package directions.
- When pasta is cooked al dente, drain and then return to pot, add butter, parsley, oregano and chili pepper flakes and mix together.
- Serve spaghettini immediately in individual bowls, topping each plate with 1/4 of the tomato mixture and garnishing with a pinch of chopped basil and freshly ground black pepper.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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