Roasted Tomato Basil Pasta

This is the ultimate way to use all of those tomatoes rolling out of the garden right now. I’m crossing my fingers and hoping I can get the rest of them to ripen so we can do this one more time this year! You can use really any tomato that’s ripe. I used San Marzano in this recipe, but cherry tomatoes would be amazing too! You do you.

The simplicity of this dish relies on really good tomatoes, really good basil, and really delicious bread crumbs.  I can’t recommend enough making your own bread crumbs for this – it’s totally worth it!

Roasted Tomato Basil Pasta

Serves 4

2 pounds heirloom tomatoes, sliced into quarters

5 garlic cloves

1 bunch basil leaves

½ cup breadcrumbs

2 tbs butter

1 lb spaghetti noodles

olive oil

salt and pepper

STEP 1

Put a pot of water on to boil and preheat oven to 450 degrees.  Line a cookie sheet with aluminum foil and spread tomatoes on the tray.  Sprinkle a handful of basil and 4 cloves crushed garlic over the tomatoes.  Drizzle olive oil over top, sprinkle with salt, and pop into the oven. 

STEP 2

In a skillet sauté breadcrumbs in butter with garlic and salt until toasty and brown. Cook the pasta while you’re at the stove.

STEP 3

Drain the pasta and return it to pan.  Toss with roasted tomatoes and fresh basil. 

STEP 4

Serve with breadcrumbs on top.2 pounds heirloom tomatoes, sliced into quarters

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