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
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Ingredients
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4
medium sized heirloom tomatoes of your choice (about 3 cups if using cherry tomatoes)
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salt to taste
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4 tablespoons
bread crumbs
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2 large
cloves garlic, minced
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4 tablespoons
parmesan cheese, grated
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4 tablespoons
olive oil
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1 anchovy fillet, finely chopped (optional)
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3 tablespoons
fresh basil, chopped
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2 pounds
spaghettini
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2 tablespoons
butter
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2 tablespoons
fresh parsley, chopped
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1/2 teaspoon
dried oregano
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1/4 teaspoon
crushed chili pepper flakes
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1 tablespoon
fresh basil, chopped for garnish
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freshly ground black pepper to taste
Directions
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Wash and dry tomatoes, and cut into cubes (cut in half if using cherry tomatoes).
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On a lightly oiled baking sheet, lay out tomatos (cut side up if using cherry type) and sprinkle with salt, set aside.
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Preheat oven to 375 degrees.
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In a small bowl mix together the bread crumbs, garlic, parmesan cheese, olive oil, chopped anchovy if using, and 3 tablespoons of basil.
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Top chopped tomatoes with breadcrumb mixture and bake for 30 minutes.
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In the meantime cook spaghettini as per package directions.
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When pasta is cooked al dente, drain and then return to pot, add butter, parsley, oregano and chili pepper flakes and mix together.
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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.
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