It’s the perfect late summer pasta dish although I can already imagine that I will be throwing this together to bring a little sunshine to a cold winter day as well. Make the crumbs whenever you like…they keep wonderfully in a zip lock in the freezer…then put the tomato salad together an hour before you want to serve to give the flavors time to develop. Last minute just boil the pasta, toss, toss, sprinkle, sprinkle and you’re done!
Spaghetti with Cherry Tomatoes and Toasted Crumbs
Ingredients
- 1 loaf rustic bread
- 1/2 cup olive oil
- 1 shallots (peeled and minced)
- 2 tablespoons sherry vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon honey
- 1/2 cup olive oil
- 1lb spaghetti
- 3-4 fresh basil leaves
- 1/3 cup parmesan cheese (grated)
Directions
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For the toasted crumbs
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1.
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Preheat the oven to 350 degrees. Remove the crust from the bread then cut the bread into large cubes. Pulse in a food processor until crumbs are small. In a large bowl, toss the bread crumbs with the 1/2 cup olive oil and season with salt and pepper to taste. Spread on a rimmed baking sheet and bake, stirring frequently, until crumbs are golden brown. Cool and reserve. |
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for the cherry tomato salad
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2.
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In a small bowl, whisk together the shallots, vinegars and honey. Add the oil slowly and whisk well. Add salt and pepper, taste and adjust seasonings if necessary. Slice the cherry tomatoes in half. Combine in a medium bowl with the vinaigrette and let rest for one hour. |
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for the pasta
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3.
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Bring a large pot of water to boil and add a generous tablespoon of salt. Cook the pasta until al dente. Drain. In a large bowl, toss the pasta with the cherry tomatoes. Top with slivers of fresh basil, the toasted crumbs and grated parmesan. Serve right away so that the crumbs will stay crispy. |
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