Spaghettini with Roasted Heirloom Tomatoes

By thebackyardchef • July 30, 2010 • 2 Comments

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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

Serves 4

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.