Summer Spaghetti with Roasted Tomatoes, Basil & Toasted Garlic Breadcrumbs
Serves 4
INGREDIENTS:
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
METHOD:
1. Preheat the oven to 220°C.
2. 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.
3. 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, stirring constantly to prevent the breadcrumbs from burning - or until golden. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
4. 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 the 2/3 of the torn fresh basil leaves and toss gently.
5. Garnish each pasta serving with the remaining fresh basil leaves, grated parmesan and a generous sprinkling of toasted garlic breadcrumbs.
